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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix almond meal and powdered sugar until there are no lumps. | 2. In a separate bowl, beat egg whites until stiff. (A stand mixer works best for this.). | 3. Whites should stand straight in a peak when you lift out the beater. | 4. Reserve 2/3 cup of the egg whites, and mix remaining egg whites into almond flour/powdered sugar mixture with a wooden spoon or with your fingers. | 5. The dough will be thick and should have the texture of cookie dough. | 6. Place the dough into a cookie press. | 7. Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal. | 8. Test one ring by baking at 325 degrees for 15 minutes. | 9. If this sample has tunnels, you may need to add a little more powdered sugar. | 10. If the dough doesn't rise, you may need to add a little more of the egg white. | 11. Do not over bake. | 12. After baking all the cake rings, cool to nearly cold before removing the cake from the rings. | 13. The cake should be only be slightly brown on the tips of the dough. | 14. After baking all the cake rings, cool to nearly cold before removing the cake from the rings. | 15. Use a thin knife to start lifting each ring out gently. | 16. If a ring breaks, save it and serve it in little pieces around the bottom of the cake. | 17. You can either stack the rings into a cone shape and lightly drizzle icing in a scallop pattern or v-pattern around each ring, or you can drizzle the rings with icing first and then stack them into a cone. | 18. If you would like to freeze the kransekake, fill empty ice cream buckets with the unfrosted rings layered between sheets of waxed paper. | 19. Icing: | 20. Mix powered sugar with a little melted butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond meal	1	lb		2626.35	97.751	95.9366	226.483
sugar	3 1/4	cups	powdered	1517.1	389.103	0.0	0.0
egg white	4			68.64	0.9636	14.388	0.2244
sugar			powdered	1517.1	389.103	0.0	0.0
butter			melted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.