Traditional Kransekake (also know as a Tower or Wreath Cake) is a Norwegian and Danish dessert made up of almond cookie rings, that are then layered on top of each other to form a cone shape. They are stuck together with white icing and are usually eaten during special occasions, such as Christmas, weddings, and baptisms.
Our Kransekake recipe trades in the rings for individual sticks! Allowing you to enjoy a quick, sugar-free dessert without the need to climb over a mountain shaped dessert.
125g of Almonds
125g of finely ground Almonds
1 cup of Sukrin Bake
2 egg whites
- Grind whole almonds, coarsely, in a food processor or grinder.
- Mix the coarsely ground almonds with the finely ground almonds and Sukrin Bake.
- Whisk the egg whites by hand.
- Refrigerate the dough for at least an hour, preferably overnight.
- Preheat oven to 400 degrees.
- Moisten your hands with cold water, form the dough into bars and cut to the desired size.
- Bake for 8 to 10 minutes. Make sure they do not get too brown.
- Decorate as desired, for example with icing and melted chocolate.
*Adapted from the Sukrin UK site.