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A gift from the The Norwegian Bakery: our Kransekakestenger, Almond Delight Recipe

At every important celebration in Norway, guests will be served this quintessential Norwegian showstopper party cake called ‘kransekake’. This is what this amazing cake looks like:

kransekake

Here at The Norwegian Bakery we ofter bake an easier variant of this cake called ‘kransekakestenger’. Today we’re sharing our recipe with you, find it further down this page. We call them Almond Delights, since they are mainly made of ground almonds and taste of delightful deliciousness. You can come to one of our Baking Classes here in Bournemouth, Dorset, be it our Amazing Sourdough Classes, or other Baking Classes where you can learn to bake Focaccia with Biga, Bagels, Norwegian Cinnamon Buns or even these kransekakestenger:

IMG_3536IMG_3550IMG_3545

We also often bake the kransekakestenger for our students to enjoy during their class with a cup of coffee or tea. If you fancy baking them yourself here’s the recipe:

Norwegian Kransekakestenger

Makes about 20

  • 300 grams Ground Almonds
  • 260 grams Icing Sugar
  • 2 large egg whites, (about 75 grams)

Melted Chocolate and icing for decoration.

Pre-heat the oven to 200°C.

Mix all the ingredients in a bowl until a smooth mass, using your hands to kneed the dough lightly. If it’s a bit sticky add more icing sugar.

The dough can be kept in the fridge for a couple of days, or shaped and baked straight away. Dust your work surface with icing sugar. Take some of the dough and roll it into finger-thick sausage shapes, and cut into ‘fingers’ about 8 cm long.

Bake on a lined baking tray for 5-10 minutes in 200°C or until they are just browning very slightly. Cool on a cooling rack. Eat them unadulterated or dip ends into melted chocolate and decorate with icing sugar. They keep for a couple of weeks in an airtight container in the fridge. Or freeze them. To prevent them from drying out, add a piece of bread to the box. That’s what we Norwegians do!

ENJOY!

http://dorsetbakingclasses.co.uk/

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