Norwegian Kransekake Bars
Chewy kransekake bars with almonds and icing give an easier version of the Norwegian celebration classic. This recipe for Norwegian kransekake bars uses almond …
Ingredienser
Instructions
Bring water to a boil in a saucepan.
Place half of the almonds in the boiling water for 2 to 3 minutes, until the skins loosen.
Drain the water and transfer the almonds to cold water.
Squeeze the almonds out of their skins and place them on a baking tray lined with parchment paper.
Let the almonds dry overnight, or dry them gently in the oven at low temperature.
Grind both blanched and unblanched almonds finely.
Mix the ground almonds with icing sugar.
Gradually knead in egg whites until you have a firm, sticky dough.
Wrap the dough in plastic wrap and refrigerate for at least a couple of hours.
Roll the dough into finger thick ropes.
Cut the ropes into bars about 8 cm long.
Place the bars on a baking tray lined with parchment paper.
Bake at 200 degrees for about 10 minutes, until lightly golden.
Cool on a wire rack before decorating.
Stir icing sugar and water into a thick icing.
Decorate the kransekake bars with icing and chopped almonds.
Nutrition per serving
Energi ca. 5768 kcal
Protein 121.3 g
Fett 249.8 g
Karbohydrater 809.0 g
Fiber 62.5 g
Sukker 723.0 g
Salt 0.4 g
Tips & tricks
Do not bake the bars too long. Kransekake should be lightly golden outside and still chewy inside, not dry and hard.
Did you know?
Norwegian kransekake bars are an easier way to serve kransekake, but the flavor is still built on almonds, icing sugar and egg white. The mix of blanched and unblanched almonds gives both fine texture and more almond flavor. Resting makes the dough firmer and easier to shape.
