Telemark Kransekakestenger (Wreath Cake Bars) Recipe
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Ingredients: |
Ingredients: 1 pound almond flour (also goes by almond meal)
1 pound powdered sugar
2-3 egg whites
1 tsp almond extract (optional)
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Directions: |
Directions:In a large-capacity food processor or stand mixer, combine almond flour and powdered sugar until combined. Add in 2 egg whites, and process until it starts coming together as a smooth dough. Add in another egg white if the dough seems too dry (mine needed the third egg white). If you want a more pronounced almond flavor, add 1 tsp almond extract. If the dough seems too wet, add more powdered sugar. Dump mixture into a bowl or counter, and knead together until it comes into a smooth dough. Pat into a loaf shape, and wrap thoroughly in plastic wrap. Refrigerate for several hours.
When you’re ready to bake, preheat oven to 350°F. Cut the loaf into four pieces, and roll out a thin log shape to the thickness of your thumb. Cut into 4-inch lengths, and bake for 10 minutes, or until lightly golden brown. Cool on a wire rack. Will keep for a few weeks in a cookie tin and can also be frozen! |
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Notes: |
Personal
Notes: Kransekake, the legendary wreath cake of Norway and Denmark, is worthy of a true celebration. This show-stopping cake is made of stacked concentric rings with a characteristic almond-flavored chew. But it can also be a real labor of love to make. So here is a lovely alternative: Kransekakestenger, or wreath cake bars, where the same dough is rolled and cut into bars. After cooling, you can drizzle with melted chocolate, or dip the ends into melted chocolate, or serve plain. And with its simple ingredient list, kransekakestenger are naturally gluten-free and dairy-free.
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