Course: Main
Servings: 20 servings
Prep Time: 3 hours
Cook Time: 1 hour
Ingredients:
for the dough
- raw almonds - 500 grams
- icing sugar - 500 grams
- egg whites - 3 or 4
for the icing
- icing sugar - 75 grams
- lemon juice - 1 tsp
- egg white - 1/2
Instructions:
- Day 1: Bring a pan of water to the boil. Blanch almonds for 60 seconds only. Drain the almonds and plunge them into cold water. Drain and remove skins. Spread the peeled almonds out on a baking tray covered with a tea towel and leave overnight to dry.
- Day 2: Grind the almonds and mix thoroughly with the icing sugar and one egg white. Transfer to a large saucepan and heat over a low heat. Slowly add two more egg whites, stirring until the dough is hot to touch. Add enough of the remaining egg white, if needed, to make a not too sticky dough. Place in a bowl, cover in clingfilm and chill in the fridge overnight.
- Day 3: Roll the dough into finger thick circles, place into a kransekake ring pan and bake at 180 C for 12-14 minutes, until very light golden. Allow to cool slightly before transferring to a wire rack to cool completely.
- Make icing and drizzle or pipe in a zig zag pattern over each ring. Assemble, starting with the largest ring first on the bottom and finishing with the smallest while icing is still wet. Fill kransekake with sweets, if desired, and decorate with mini Norwegian flags.
