Table of Contents
Tip the ground almonds and icing sugar into a large bowl. Add the egg whites and almond extract and mix to a dough with your hands. Cover the bowl with cling film and chill for a minimum of 2 hours but preferably overnight. Lightly oil the kransekake moulds and sprinkle with semolina, shake off the excess semolina. Preheat the oven to 375F.
Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal. Test one ring by baking at 325 degrees for 15 minutes.
If you’d rather skip this step, you can simply purchase super-fine almond flour straight from the grocery store, which is available both with and without the skin. A traditional kransekake dough would be made of equal parts blanched almond flour and whole almond flour.
Gently press the dough into your kransekake ring mold (affiliate link), trimming the ends so that they just overlap. Gently press the ends together to seal. Third, bake the kransekake. Bake at 400F for 8-10 minutes, or until just golden.
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