Seven Types of Cookies for Christmas: Day Five
Every time I see “kransekakestenger” on a cookie plate, my mouth instantly starts to water. These soft, chewy and flavor packed concoctions contain only three ingredients but taste so heavenly it’s easy to believe these take all day to bake, when quite the opposite is true.
I am sure most of my readers who are familiar with Norwegian cakes have heard of the “kransekake” – an impressive tower of “circles” of cake made out of ground almonds, confectioners sugar and egg whites and decorated with Norwegian flags and bon bons. You can read more about it and get the recipe in my previous blog post here. Here’s a photo of one my mother made for my niece’s confirmation earlier this year:
Norwegians have taken the contents of this cake and turned them into “stick” like cookies, hence the name ‘kransekakestenger’. Much easier to prepare, and you still get the same taste and experience! A popular way to present them is to dip each end in chocolate, bringing extra delight at the beginning and end of eating this insanely good cookie.
These divine cookies are also gluten free if you don’t add in the optional tbsp of flour – I like to add it because I feel it adds a little texture to the cookies but the traditional recipe has no flour in it.
I’ve also added a plant based alternative to the egg whites, making these vegan if you would like to! Happy baking!
250 grams or 9 oz (1 cup) scolded almonds (see below how to do this)
250 grams or 9 oz (1 cup) whole almonds (unsalted)
250 grams or 9 oz (1 cup) confectioner’s sugar
3-4 egg whites at room temperature or 3 -4 tbsp ground flax seed whisked with 9-12 tbsp of water (this becomes gooey and gelatinous like egg whites)
1 tbsp all purpose flour (optional)
For chocolate dip:
1 cup semi-sweet chocolate chips
To scold almonds (this can be done days in advance): Bring some water in a pot to a boil, turn off heat and place the almonds in the water. Let them sit 2-3 minutes in the water, then rinse them in cold water. Squeeze the almonds and remove the shells. Let the almonds dry a couple of hours before using.
Grind up the scalded and un-scolded whole almonds in a food processor or an old fashioned grinder until fine. Add in the confectioners sugar and all purpose flour and add in egg whites or flax seed mixture until you have a firm, sticky dough (you may not need to add all the egg whites /flax seed mix, adding too much liquid can ruin the consistency of the cookies). Roll into a firm ball and wrap with plastic wrap and place in fridge for at least a couple of hours or overnight.
Preheat oven to 400F or 2ooC. Prepare baking sheets with parchment paper. Roll out the dough to about 4-5 inch pieces and place on baking sheets. Cook for about 10 minutes until slightly golden on top. While the cookies are cooling, melt the chocolate on the stove in a double boiler. Dip the cookies in the chocolate on both ends, and place on rack to seize up. You can also decorate the cookies as shown below- pretty, right?
About Sunny GandaraScandinavian in NY writing about food and wine and spirits... tasting, eating, researching and experiencing!
Wine and Food Professional
Sunny has over 15 years experience in marketing and PR, both in the music and beverage industry. Starting out at record labels, she worked her way up to becoming a marketing executive handling the international careers of world famous artists such as Wyclef Jean, Alicia Keys, Gwen Stefani and Justin Timberlake.
After a decade in the glamorous record business, she became the national brand ambassador for Heavy Water, a small luxury vodka brand from Scandinavia, and instrumental in launching many new markets and developing the brand across the U.S.
In 2008 she founded her own company, Fork and Glass, a food and wine event and consulting company, located in the Hudson Valley of New York. She now focuses on education, giving seminars and classes to private and corporate groups. More recently she worked as a wine consultant for Soilair Selection, an importer of fine Italian wines in NYC. Today she works as a wine and spirits buyer for Suburban Wines, a large retail store located in Westchester, NY.
Sunny, a native of Norway, is a professionally trained cook and holds the Diploma in Wines & Spirits from the WSET as well as being a Certified Wine Educator and Certified Specialist in Spirits from the Society of Wine Educators. She also completed the Wine Educator programs from the BIVB (Burgundy Wine Board) and Napa Valley Vintners. Sunny is also an accredited Spanish Wine Educator and a certified Wine Loation Specialist through the Center for Wine Origins.
Her hobbies include bodybuilding, writing and traveling and spending time with her husband and beautiul boxer puppies, Thor and Dallas.
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