📝 About This Recipe
The Kransekake is the crowning glory of Scandinavian celebrations, a breathtaking tower of concentric almond rings that is as delicious as it is architectural. Traditionally served at weddings, baptisms, and New Year’s Eve, this gluten-free masterpiece offers a unique texture: a crisp outer shell that gives way to a dense, chewy, marzipan-like interior. Infused with the delicate aroma of sweet almonds, it is a testament to the elegant simplicity of Nordic baking.
🥗 Ingredients
The Almond Dough
- 500 grams Raw Almonds (unpeeled for texture and color)
- 500 grams Powdered Sugar (sifted)
- 3-4 large Egg Whites (added one at a time until dough is pliable)
- 1 teaspoon Almond Extract (for enhanced floral notes)
- 2 tablespoons Semolina or Cornmeal (for dusting the molds)
- 1 tablespoon Unsalted Butter (melted, for greasing molds)
Royal Icing (The 'Glue')
- 250 grams Powdered Sugar (sifted)
- 1 large Egg White (room temperature)
- 1/2 teaspoon Lemon Juice (for shine and stability)
Decoration
- 6-10 pieces Small Norwegian or Danish Flags (traditional garnish)
- 1 handful Wrapped Chocolates or Bonbons (to place inside the tower)
👨🍳 Instructions
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1
Begin by grinding your almonds. For the most authentic texture, use a manual almond grinder or a food processor to pulse half of the almonds into a fine meal and the other half slightly coarser. Do not over-process into almond butter.
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2
In a large bowl, combine the ground almonds and the 500g of powdered sugar. Mix thoroughly with your hands or a wooden spoon to ensure an even distribution.
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3
Add the almond extract and start adding egg whites one by one. Knead the mixture until you have a very stiff, heavy dough that feels like clay. It should be pliable but not sticky; if it's too dry, add a teaspoon of egg white at a time.
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4
Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the almond meal to hydrate, making the dough easier to roll.
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5
Preheat your oven to 400°F (200°C). Generously grease your kransekake molds with melted butter and dust them lightly with semolina or cornmeal, tapping out the excess.
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6
Take a piece of dough and roll it into a long rope, about 1/2 inch (1.2 cm) thick. Ensure the thickness is consistent so the rings bake evenly.
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7
Place the ropes into the circular molds, pinching the ends together firmly to create seamless rings. If you don't have molds, draw concentric circles on parchment paper and hand-form the rings.
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8
Bake the rings in the center of the oven for 12-15 minutes until they are a light golden brown. They will feel soft but will firm up as they cool.
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9
Allow the rings to cool completely in the molds before attempting to remove them. This is crucial to prevent cracking.
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10
Prepare the royal icing by whisking the egg white, powdered sugar, and lemon juice together until thick and glossy. It should hold a stiff peak.
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11
Transfer the icing to a piping bag with a small round tip. To assemble, place the largest ring on a serving platter. Pipe a continuous zigzag pattern around the ring.
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12
Place the next size ring on top, pressing gently so the icing acts as glue. Repeat this process, stacking from largest to smallest, until the tower is complete.
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13
Once the tower is built, decorate with small flags or tuck chocolates into the center of the rings. Let the icing set for at least an hour before serving.
💡 Chef's Tips
For the best texture, freeze the baked rings for 24 hours before assembling; this makes them incredibly chewy. If you don't have a kransekake mold set, use a ruler to ensure each ring is exactly 1-2cm smaller in diameter than the previous one. Avoid over-baking; the rings should be pale gold. If they become too dark, they will be brittle rather than chewy. Keep the dough covered with a damp cloth while rolling to prevent it from drying out and cracking.
🍽️ Serving Suggestions
Serve with a glass of chilled Aquavit for a truly traditional Norwegian experience. Pair with a hot cup of strong Scandinavian coffee to balance the sweetness of the almonds. Place a bottle of champagne or a tall cone of treats inside the hollow tower for a festive surprise. Break the cake from the bottom up, ring by ring, allowing guests to snap off pieces by hand.