Kransekakebitar

Kransekakebitar

These cookies could also be called Almond cookies. They are made from the same recipe as the traditional Norwegian festive Kransekake. The taste of the cake is wonderful and it is also glutenfree. However to make the Kransekake tower and decorate it with flowers and all I usually only do for the most festive occations. So for christmas I use to make the cookies into small lengths and dip them in chocolate instead. Here is the recipt and the instructions.

Ingredients:

·         5 cups water

·         500 grams raw whole almonds

·         500 grams confectioner's sugar

·         ca 3-4 egg whites

·         2 tsp. almond extract

·         2 Tbsp. potato starch flour

You also need an almond grinder

Directions:

Pour the water in a pan and blanche 1/2 half of the raw almonds in boiling water until the nuts float to the top of the pot, about 5 minutes.

Rinse the newly blanched almonds in a colander under cool water. Remove and discard skins. 

Your unblanched almonds need to be completely dry before grinding. Place on a baking sheet and allow to air dry. 

Grind the unblanched almonds in a almond grinder or a coffee / spice grinder (don't use a food processor for this, for it will overprocess the almond flour). Repeat the process with the blanched and dried almonds. Mix together the unblanched and blanched almond flours and the confectioner's sugar. Then, run this mixture through your grinder a second time. 

Combine the ground almond-sugar mixture with 3-4 egg whites and 2 tsp. almond extract.  Knead the almond paste mixture over low heat until the sides of the paste pull away from the pot, about 5 minutes. The paste will have the consistency of homemade play dough. Wrap the paste in plastic wrap and refrigerate overnight. 

Preheat your oven to 200 C º. Flour a pastry board or clean counter with potato starch flour. Roll the almond paste into 1,3 cm"-wide "snakes" and cut cakes about 5 cm long. 

Place on baking trays with baking sheets and bake in the center of oven about 10 minutes, until the cakes turn a light gold. Watch carefully, as they will burn quickly if unattended. Remove cakes from oven and allow to cool in the pan. 

When cooled melt chocolate and dip the ends in chocolate. Cool and store the cakes in a tight cake box or in the freezer. Frozen and taken out to eat at any time they will taste as good as new, maybe even better! If you want to make the Kransekake tower follow this link to the recipe and the directions. 



















NORWEGIAN KRANSEKAKE

http://ohemmabjorg.blogspot.se/2013/09/norwegian-kransekake.html