Kransekake
Food52
- Serves
- 18 rings
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
In this episode of It’s Fine, Tess Gigone takes on the traditional Norwegian kransekake—complete with crisp-edged almond rings, piped royal icing, and a sweet final touch.
Ingredients
Dough
- 1 lb almond flour
- 1 lb powdered sugar
- 4 egg whites
Icing
- 1 tablespoon meringue powder
- 2 tablespoons water
- 1/4 lb powdered sugar
Directions
- Step 1
Lightly grease your kransekake molds or rings and set them aside
- Step 2
In a large bowl, mix together the almond flour and powdered sugar until combined.
- Step 3
Add the egg whites and stir (or beat by hand) until the dough starts to come together—it should be thick and a little sticky.
- Step 4
Dust your surface with powdered sugar, then roll the dough into ropes about the thickness of your index finger. Press each rope gently into a ring mold, trimming and sealing the ends where they meet.
- Step 5
Bake at 400°F for 8 to 10 minutes, or until just golden around the edges. Let cool completely before removing from the molds.
- Step 6
While the rings cool, whip together the meringue powder and water in a bowl until frothy. Add in the powdered sugar and beat until you reach a thick, pipeable icing.
- Step 7
Pipe icing in swirls on each ring, then stack them from largest to smallest. Finish with whatever you like and enjoy!