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Kransekake is one of my favorite cookies to enjoy, especially around the holiday season.
If you’ve never heard of it, kransekake is a traditional Norwegian tower cake—naturally gluten-free—made with almonds, icing sugar, and egg whites. I like to add a touch of vanilla bean paste for more flavor and a bit of glucose for extra chewiness.
This recipe comes from my Aunt in Norway, who always makes these cakes during the holidays and even sells them to friends and family—she’s truly skilled at it. She taught me that it’s best to grind your own almonds to help prevent the cookies from spreading.
You can use a food processor, but be careful—not to over-process the almonds. Doing so can release too much of the natural fat, which may cause the dough to spread, especially if you’re baking kransekake without a mold. Using a grinder instead minimizes this risk and helps you get the perfect consistency.
Kransekake is a cake for special occasions. In Norway, it’s loved so much that it’s become a national symbol, often decorated with white icing and Norwegian flags for weddings, confirmations, and festive holidays.
The cookie dough needs to rest for at least 24 hours, so plan ahead when making these chewy little cookie treats—but trust me, the result is worth it.
one amazing, chewy, and gooey kransekake cookie.
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