Authentic Norwegian Kransekake

Instructions

1- Grind almonds in an almond grinder or food processor.

2- ▢ Mix almonds and powdered sugar together in a large mixing bowl.

3- Add three of the egg whites and knead the dough together with your hands until it comes together in a ball.

4- Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day.

5- ▢ Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs.

6- ▢ Preheat oven to 210°C (410°F) top and bottom heat.

7- Divide the dough into six sections.

8- ▢ Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger.

9- Fill the forms with the dough sausages, pinching the ends together to make rings.

10- ▢ Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown.