Kransekake (Norwegian Ring Cake)



  • 8 ounces (2 cups) sliced blanched almonds
  • 3 cups confectioners' sugar
  • 1/2 teaspoon coarse salt
  • 2 large egg whites
  • Unsalted butter, softened, for molds

Royal Icing

  • 1 pound confectioners' sugar
  • 3 large egg whites or 5 tablespoons meringue powder mixed with 1/2 cup water
  • Paste or gel food coloring (optional)


Instructions Checklist

  • Step 1Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
  • Step 2Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes. 
  • Step 3Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
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Hilsener. Jeg er Lady Emberly Reeves.

Jeg er en kunstner som for tiden er bosatt i Oslo, Norge.

Jeg er filippinsk, norsk og engelsk.

Jeg har en valp som heter Dorn.

Greetings.  I am Lady Emberly Reeves.

I am an artist who currently resides in Oslo, Norway.

I am Filipino, Norwegian, and English.

I have a puppy named Dorn.