I love kranskekake! For me, the holidays are just not complete without it. These rings are crunchy on the outside and
chewy and gooey on the inside. Eating one ring will lead to another. In Norway, we often fill the middle of the tower with wrapped candy or chocolate to make it even more festive. It’s a great showstopper for any holiday party.
with love from beautiful Norway!
NOTE: You will need kransekake molds for this recipe (available from cookware specialist or online). There are six molds; each is comprised of three rings, giving you a total of 18 rings.
These are my favorite cookies for the holiday.
ALMOND RING CAKE ( MAKES 16-18 RINGS)
- 18 ounces ( 500 gram) whole almonds
- 4 3/4 cups ( 500 gram) powdered sugar
- 2 tsp. vanilla bean paste or seeds of 1 vanilla pot
- 3-4 egg whites ( 100-130 ml)
- Semolina or flour for dusting
- 2 1/2 cups powdered sugar
- 1 egg white
- Preheat oven to 392°F /200°C
- Make finely ground almond by using a nut grater.
- Add the grounded almonds in a large bowl, add the confectioners’ sugar, vanilla bean paste, and 3 egg whites and knead it so the dough comes together. if needed add one more egg white.
- Cover the dough and place the dough in the fridge overnight.
- The next day, spray the kransekake molds with non-stick baking spray.
- Dust with a little semolina,rice-flour, or flour shaking out the excess.
- Roll out the dough into finger-width pieces that are long enough to fit into the kransekake molds, or use a cookie attachment on your mixer.
- Place dough in the mold and press ends together to seal.
- Place molds on baking sheets, and bake a few at a time on the middle oven rack for about 10-12, minutes or until light golden brown. ( The minutes is depending on the thickness of the dough)
- Do not overbake; if you do they will not have a chewy center.
- Let cool completely in molds.
- Once cooled, release the baked rings by gently knocking the molds against the work surface.
- You can freeze these cookies, they keep best if you keep them in a plastic bag, if you add a piece of bread inside the bag, the cookie will stay softer, also by freezing the cookies they become more gooey on the inside.
- Combine the confectioners’ sugar, egg white, and vanilla bean paste to make a nice and delicious icing that will serve as “glue” for the rings.
- Transfer the icing to a piping bag fitted with a small tip.
- I prefer making two towers rather than the traditional one, only because it becomes very tall. Organize the rings by size
- Place the largest ring on a large serving plate and pipe with icing using a zig-zag pattern.
- Place the next ring on top and continue to stack and pipe icing on the rings, going from largest to smallest until you have a tower of either 9 or 18 rings, depending on whether you want one or two towers. Allow the icing to set (this will secure the rings to each other).