Kranskake cookies it is my all-time favorite cookies to enjoy, especially around the holidays. These cookies are on most dessert tables in Norway around the holiday seasons or at weddings.

These cookies are made from whole raw almonds ( with skin on) and an equal amount of powdered sugar, and egg whites.
Make sure to use a scale to weigh the egg whites it needs to be exactly 130 grams.

These cookies are so delicious and heating the dough in the oven before you refrigerate the dough makes these cookies even chewier.

I use special molds to make these cookie rings, and decorate the cookies with icing and sprinkles ( holiday theme)
You can make these cookies without molds as well, just make sure you use a nut grater when you make these cookies or your cookies will spread.

important Note before you start

If possible use a nut grater or a coffee mill instead of a food processor to make grounded almonds.
If you don’t have a nut grater and need to use your food processor do not over-grind or it will knock out the oil from the almonds resulting in the cookies spreading when you bake them.

Kransekake Cookies

Ingredients for kransekake cookies

  • 500 gram whole raw almonds
  • 500 gram powdered sugar, sifted
  • 130 gram egg whites ( 4 large egg whites, best to use a scale)
  • 1-2 tablespoon glucose syrup or light corn syrup 
  • 1 to 2 teaspoon vanilla bean paste ( optional)

Icing

  • 250 gram confectionary sugar, sifted
  • 1 large egg white
  • 3 to 4 teaspoons milk

For the kransekake tower

  • You will need a kransekake molds ( see note)
  • melted butter to grease the rings
  • glutenfree flour or semolina to flour the rings

Directions for the cookie dough

Day 1

Preheat your oven to 100/ 212

Use a nut grater to make finely ground almonds flour, from whole raw almonds.

If you don’t have a nut grater and need to use your food processor do not over-grind or it will knock out the oil from the almonds resulting in the cookies spreading when you bake them.

In a bowl of a stand mixer add the almond flour and powdered sugar

Attach the whisk attachment and mix on low speed until you see everything is blended well.

Remove the whisk attachment and use the paddle or the dough hook.

Add the vanilla bean paste, and glucose.

With the mixer on low slowly add in the egg whites, Mix on medium speed for 3 minutes until everything is well combined.

Stop the mixer, scrape the side and bottom and scrape everything off the paddle /dough hook attachment.

Then attach the paddle/dough hook attachment again and mix for 3-5 minutes or until the dough is smooth.

Scrape the dough ( It´s a stiff cookie dough) out of the bowl and onto aluminum foil.

Press the cookie dough flat, and wrap the cookie dough in aluminum foil and place it on a baking sheet in the oven on 100/ 212 for 30 minutes.

When done, take the cookie dough out of the oven, don’t remove the aluminum foil, and refrigerate the cookie dough for 24 hours or up to 3 days.

Day two

Preheat oven to 200C°/392°F

Adjust oven rack to the lowest rack.

You will need kransekake molds if you want to make a cookie tower. available from cookware specialists or online).

There are six molds; each is comprised of three rings, giving you a total of 18 rings.

Brush the rings with non-stick baking spray or melted butter.

Dust the rings with a little semolina or glutenfree flour, or white rice flour shaking out the excess.

Knead the dough for 2-3 minutes by hand, then roll out the dough into finger-thick rolls and place them in the molds.

Or if you have a cookie attachment on your mixer use that instead for more even rolls.

Press the dough gently together at the seams to create an even ring.

Place molds on baking sheets, and bake for about 8 to 12 minutes or until light golden brown. ( every oven is different so keep an eye on it, also keep in mind how thick you make your cookies, the thicker the cookies the longer the baking time is.

Do not overbake; if you do they will not have a chewy center.

Let cool completely in molds before you remove them from the rings.

Once cooled, release the baked rings by gently knocking the molds against the work surface.

If not enjoyed right away or you want to make the kransekake tower, later on, place the cooled cookies in a zip lock bag and place it in the freezer, these cookies get even more chewy and delicious if placed in the freezer, they also defrost very quickly once you removed them from the freezer.

Icing

To assembly, the cookies into a kransekake.

Combine the confectioners’ sugar, egg white, and milk in a bowl to make an icing that will serve as “glue” for the rings.

Organize the rings by size.

Place the frosting in a piping bag and pipe swirly pattern on each dough ring.

Assemble the cake by stacking each dough ring on top of each other, using the frosting/icing as glue.

In Norway, we often use little Norwegian flags to decorate and fill the middle with candy.

Or just decorate the cookies/ icing with sprinkles and serve it without stacking each cookie on each other.

Leftovers cookies keep them in a zip lock bag if you find the cookies are getting dry, add one slice of bread into the bag of cookies and it will make the cookies moist again.

Have a wonderful Sunday you all, Love Manuela xoxo

Step by step pictures below


If you don’t know how to decorate these cookies, I have a video on my Youtube channel from a few years back. ( not the same recipe but you get the idea how to do it)

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