Authentic Norwegian Kransekake

Bereiding

1. 1

   Grind 285 g amandelen in an amandel grinder or food processor.

2. 2

   meng amandelen and 800 g poedersuiker together in a large mixing bowl. voeg toe three of the ei whites and knead the dough together with your hands tot it comes together in a ball. Wrap in cling film and laat in the fridge for at least an hour, preferably tot the next day.

3. 3

   Grease the kransekake forms thoroughly and bedek with griesmeel, bloem, or brood crumbs.

4. 4

   verwarm de oven voor op 210°C (410°F) top and bottom verhit. Divide the dough into six sections.

5. 5

   langzaam voeg toe the 4 ei white's to the dough and knead it tot you can roll it into long worstjes ongeveer as thick as your index finger. Fill the forms with the dough worstjes, pinching the ends together to maak rings.

6. 6

   Set the forms on a baking sheet and back in the middle of the oven for ongeveer 10 – 12 minuten, tot the tops are goudbruin bak bruin.