Hello everybody! So my mom and grandma decided to make a Kransekake as a way to try and get back in touch with our Norwegian heritage, but we’re unsure if it came out properly or not. They’re both super disappointed with the results and feel that the layers are too crumbly for it to be correct, but we don’t have anyone in our lives that’s made one before to confirm that so here I am. Any comments or recipe recommendations would be greatly appreciated!

(Btw this is after we tried it, there were 18 rings originally!)

We used this recipe: https://scandinaviancookbook.com/classic-norwegian-kransekake-recipe/

by galvanisticyoungman

4 comments

  1. It does look pretty crumbly. I’ve followed similar recipes but subbed in almond flour – its tough to get a good grind in a food processor on straight almonds.

    Don’t give up! Did it taste good at least?

  2. Yes it’s messed up, probably still tastes good.

    But hey, don’t get discouraged, can’t expect to get everything perfectly right on the first try.

  3. It is important to knead the dough well, by hand or in a machine. The dough should be firm, like marzipan. Just add enoug egg whites to get a dough that holds together well. Too much egg white will cause the kransekake to rise. No need to add extra egg white when rolling out, it’s not written in any of the norwegian recipes I have. And maybe the almonds are ground too coarsely? The almonds should be finely (and even) ground, I do not agree with your recipe about that it is better to grind them coarse. But not as fine as flour of course.The best way is to use a almond mill (a small hand-operated grinder, don’t know if you have them in USA). By the way, several recipes use scalded almonds, or 50/50 scaldey/unscaldet. If you scald the slmonds it is important to let them dry 24 hours before grinding.
    Be careful not to bake for too long, or the kransekake will be dry.
    And finally:
    To achieve the desired slightly chewy consistency of the kransekake, it should be frozen before serving. Good luck next time!

  4. Not a kransekake expert,  but the temperature and times looked okay in your recipe. It’s not supposed to be that tan on the inside though, lol, sorry. My instinct says that you left in the oven for too long, maybe?

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