Kransekake

This is traditionally a Norwegian wedding cake. It used to be very time consuming to make it, but now that almond flour is available in many grocery stores it makes this a super easy cookie to make. A great gluten free substitute for the sugar cookie.

Kransekake
5.0/5 rating 1 vote
  • 1 pound almond flour
  • 1 pound powdered sugar (this will give them the traditional Norwegian taste and will make the cookies very sweet, feel free to use less sugar)
  • 4 egg whites
  1. Combine all ingredients in a mixing bowl.
  2. Mix with electric mixer for about a minute
  3. For best dough, refrigerate over night, this will make the dough easier to handle.
  4. If you have kransekake forms, roll the almond dough into 18 1/2"-wide "snakes," descending in length - in 1/2-inch increments - from about 20" long to 14" long. Fit the snakes into the forms, pinching the ends together tightly to form rings
  5. If you do not have kransekake forms, shape each of the 18 lengths into a ring and place on a parchment- or silpat-lined baking sheet. You can also make the dough into little balls and put a chocolate chip on top of each cookie.
  6. Bake in the center of oven at 400' about 15 minutes, until the rings turn a light gold. Watch carefully, as they will burn quickly if unattended.
  7. I also make this dough into granola bars. With the pure protein from the almonds and egg whites and the fiber from the almonds they are very healthy as long as you cut down the sugar drastically.