The Simple, Sweet Life

Recipes for a sweet day!

  • Breakfasts and Pastries
    • Doughnuts
  • Desserts
    • Cupcakes
    • Cookies
      • The Basics
      • Cutout Cookie Flavors
    • Cakes
      • Cake Making Basics
    • Ice Cream
    • Macarons
  • Scandinavian Baking
  • Recipes by Holiday
    • Valentine’s Day
    • Easter
    • Halloween
    • Thanksgiving
    • Christmas
  • Blogging
    • Photography
  • About
    • Contact Me!
    • Privacy Policy
Home » Desserts » Cookies » Norwegian Almond Cookies (Kransekakestenger)

Norwegian Almond Cookies (Kransekakestenger)

November 16, 2021 by Claire | The Simple, Sweet Life Leave a Comment

Share Something Sweet!

110 shares
  • Facebook
  • Twitter
  • Yummly
  • Mix
  • Email
Jump To Recipe Print Recipe

Kransekakestenger have all the deliciousness of a traditional kransekake without the need for a special set of cake rings. Dipped in dark chocolate, these simple Scandinavian almond cookies are the perfect addition to your Christmas cookie line-up.

almond cookies in a bowl with a pitcher and glass of milk in the background

In Norway, kransekaker are common fare at special events. You’ll see them at everything from weddings to confirmations, Norwegian Independence Day to other holidays throughout the year. But these impressive, 18-ring-tall towering cakes don’t exactly lend themselves to everyday eating.

Instead, you’ll find the same dough used to make kransekake as delicious chocolate-dipped cookies known as kransekakestenger (KRAN-suh-ka-ka-stang-air). While I highly recommend a trip to Norway if you ever get the chance, you don’t need to book a flight to bring a taste of it to your home.

Bake up a little taste of Scandinavian with these simple almond cookies, perfect for everyday eating or adding to your holiday baking line-up.

A quick note about almonds and almond flour

Many traditional Norwegian kransekake recipes call for blanching almonds, peeling half of them and grinding them yourself.

If you want the full experience of making your almond flour from scratch, you can boil 1/2 lb of almonds for 3-4 minutes. The skin should peel right off. Spread the peeled almonds out on a baking sheet to dry overnight. Grind the peeled almonds with 1/2 lb of unpeeled almonds.

If you’d rather skip this step, you can simply purchase super-fine almond flour straight from the grocery store, which is available both with and without the skin.

A traditional kransekake dough would be made of equal parts blanched almond flour and whole almond flour. If you don’t want to purchase both, either one will work; Just know that it will change the taste and color of the dough slightly (the skin gives it a little extra flavor).

The kransekake in this post is made with 50% blanched almond flour/50% whole almond flour.

flat lay of different kinds of almond flour

How to make kransekakestenger

First, make the kransekakestenger dough.

Stir together the almond flour and powdered sugar. Add the egg whites and beat until the dough clumps together. It should resemble something similar to pie dough, but it won’t be quite as smooth because of the almond flour.

overhead view of dough being rolled into finger size logs

Second, form the cookies.

Take a small bit of dough and roll it into a log that’s about as long and as wide as your index finger.

Note: Don’t overdue it on the size as they cookies will spread slightly during baking and cookies that are too big will become misshapen and lumpy looking.

Place the cookies on a parchment paper lined cookie sheet and baking at 400F for 8-10 minutes, or until just slightly golden brown.

baked kransekakestenger on a cookie sheet

Finally, drizzle the cookies in chocolate.

At the bakery I worked at, we liked to dip the bottom of the kransekakestenger in chocolate as well as drizzle it across the top. Since these cookies are a little less sweet than traditional American cookies, they benefit from the added richness of the chocolate. 

I’ve also seen people dip half of the cookies in chocolate or simply drizzle it over the entirety of the top.

Whatever you do, you’ll want to melt your chocolate over a double boiler or in the microwave using 15 second increments. Once you’re able to stir the chocolate smooth, decorate the cookies to your liking. 

Allow the chocolate to harden completely before packing/serving.

overhead photo of cookies on plates with a green and red floral centerpiece

Tips for making kransekakestenger like a pro

  • If the dough is too sticky (sticking to your fingers), simply add a tablespoon or two of almond flour to the dough until it becomes workable.
  • This dough is soft and if the cookies are too large, they can spread during the baking process and become misshapen. Make sure you keep them no bigger than the width and the length of your finger for best results.
  • Don’t worry if the cookies crack during baking; this is normal for this kind of dough.
  • Freezing kransekakestenger: Kransekake keeps well in the freezer. Simply places the cookies in an airtight plastic bag before freezing. Thaw at room temperature until no longer frozen.

close up of cookie with a bite in it

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Print

Norwegian Almond Cookies (Kransekakestenger)

almond cookies in a bowl with a pitcher and glass of milk in the background
Print Recipe

Kransekakestenger have all the deliciousness of a traditional kransekake without the need for a special set of cake rings. Dipped in dark chocolate, these simple Scandinavian almond cookies are the perfect addition to your Christmas cookie line-up.

  • Author: Claire Gregory
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 40 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian
  • Diet: Gluten Free

Ingredients

Scale
  • 1/2 lb almond flour
  • 1/2 lb powdered sugar
  • 2 egg whites
  • 5 oz semi-sweet chocolate

Instructions

  1. Stir together the almond flour and powdered sugar.
  2. Add the egg whites and beat until the dough clumps together. It should resemble something similar to pie dough, but it won’t be quite as smooth because of the almond flour.
  3. Take a small bit of dough and roll it into a log that’s about as long and as wide as your index finger.
  4. Place the cookies on a parchment paper lined cookie sheet and baking at 400F for 8-10 minutes, or until just slightly golden brown.
  5. Melt your chocolate over a double boiler or in the microwave using 15 second increments.
  6. Once you’re able to stir the chocolate smooth, decorate the cookies to your liking.
  7. Allow the chocolate to harden completely before packing/serving.

Notes

  • If the dough is too sticky (sticking to your fingers), simply add a tablespoon or two of almond flour to the dough until it becomes workable.
  • This dough is soft and if the cookies are too large, they can spread during the baking process and become misshapen. Make sure you keep them no bigger than the width and the length of your finger for best results.
  • Don’t worry if the cookies crack during baking; this is normal for this kind of dough.
  • Freezing kransekakestenger: Kransekake keeps well in the freezer. Simply places the cookies in an airtight plastic bag before freezing. Thaw at room temperature until no longer frozen.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 74
  • Sugar: 7.6g
  • Sodium: 2mg
  • Fat: 3.8g
  • Saturated Fat: 0.8g
  • Carbohydrates: 9.2g
  • Fiber: 0.6g
  • Protein: 1.6g
  • Cholesterol: 0mg

Keywords: kransekakestenger, kransekaker, how to make kranskekake

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

If you liked this, you might also like…

  • Kransekake
  • Norwegian marzipan cake (hvit dame)
  • Krumkake

Share Something Sweet!

110 shares
  • Facebook
  • Twitter
  • Yummly
  • Mix
  • Email

Filed Under: By Holiday, Christmas, Cookies, Desserts, Scandinavian Baking

« Marius Cookies
Pop Tart Gingerbread Men »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Hei på deg!

I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Keep in Touch

Never miss a bite with the Simple, Sweet Life newsletter! All the tasty posts your inbox can handle!

Popular Posts

8 Ways to Upgrade Your Boxed Brownie Mix
10 Things I Wish I Knew About Cookie Decorating
How to Make Royal Icing: The Ultimate Guide
How to Make Meringue: Everything You Need to Know
How to safely use fresh flowers on cakes
Skolebrød (Norwegian School Bread/Sweet Rolls)

Copyright © 2023

Copyright © 2023 · Tasteful Theme on Genesis Framework · WordPress · Log in

the simple life as featured on country living, good housekeeping, food network canada, woman's world and craftsy