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.
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 ½ 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 ½ 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.
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.
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.
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.
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.
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!
PrintRecipe
Norwegian Almond Cookies (Kransekakestenger)
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.
- 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
- ½ lb almond flour
- ½ lb powdered sugar
- 2 egg whites
- 5 oz semi-sweet chocolate
Instructions
- 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.
- Take a small bit of dough and roll it into a log that's about as long and as wide as your index finger.
- Place the cookies on a parchment paper lined cookie sheet and baking at 400F for 8-10 minutes, or until just slightly golden brown.
- 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.
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
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Regina Fitzgerald says
I measure flour by the cup. How much is 1/2 lb of Almond flour? And about how many cookies does recipe make.
Claire says
Hi Regina! That depends on whether or not you use almond flour made from whole almonds, blanched almonds, or some combination of the two. While it might not seem like a lot, I've found the difference between the two can wind up close to 1/4 cup. Weighing your ingredients will produce the best results but if you don't have a kitchen scale, I'd recommend consulting the back of the bag(s) to estimate how many cups you'll need. Information for things like yield (this recipe makes about 40 cookies) and cook time can be found under the description at the top of the recipe card.