How to make a Kransekake l Norwegian l Tutorial l Recipe

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats can be a more economical option, though it alters the flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

fondant

🥗Healthier: marzipan

💰Cheaper: homemade icing

Marzipan provides a similar texture with less sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Make the batter at least 8 hours before baking, preferably the night before.

In a food processor, combine 1 pound of slivered almonds and 1/3 cup of raw almonds and grind until fine.

In a bowl, mix 4 cups of powdered sugar with the ground almonds.

Add 3 egg whites, 1/2 teaspoon almond extract, and 1/4 teaspoon vanilla extract to the mixture and mix until combined.

Divide the dough into six equal portions and wrap each in cling wrap.

Refrigerate the dough for about 24 hours.

Preheat the oven to 300°F (150°C).

Spray six pans with nonstick spray.

Roll the dough into pieces slightly larger than a pinky finger and fit them into the pans, refrigerating them as you go.

Bake the filled pans in the oven for 20 minutes, keeping an eye on them to prevent over-browning.

After baking, cool the cookies in their pans for about 10 minutes before removing them to a wire rack to cool completely.

Once cooled, stack the cookies from largest to smallest.

For icing, mix 1/2 cup powdered sugar with water until it reaches the desired thickness.

Use the icing to decorate the stacked cookies, applying a little to the bottom of each layer to help it stick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens