Making Traditional Kransekake – My Fix After a Baking Fail!

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

fondant

🥗Healthier: ganache

💰Cheaper: buttercream

Ganache is rich and easier to make.

decorative elements

🥗Healthier: edible flowers

💰Cheaper: sprinkles

Edible flowers add elegance at a lower cost.

Boil 250 g of almonds in water for 3 to 4 minutes.

Prepare a bowl with cold water.

Drain the boiled almonds and place them in the cold water bowl.

Remove the skins from the almonds by pushing them out of their shells, drying them, and placing them on parchment paper.

Spread the almonds on parchment paper and let them dry overnight or place them in the oven at 50°C for 1 hour.

Mix the peeled almonds with unpeeled almonds in a mixer until shredded.

Add powdered sugar to the shredded almonds and mix together.

Add 3 egg whites immediately and the last one gradually until the desired consistency is reached.

Wrap the dough in plastic wrap and refrigerate to cool, ideally overnight.

Prepare the baking pans, preferably round, and grease them with oil and flour.

After 1.5 hours in the freezer, roll out the dough into finger-thick sausages.

Preheat the oven to 200°C.

Place the sausages in the prepared pans, starting with the smallest rings, and bake for about 10 minutes.

Let the rings cool in the pans before attempting to remove them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens