Authentic Norwegian Kransekake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Grind almonds in an almond grinder or food processor.
2. 2Mix almonds and powdered sugar together in a large bowl. Add three of the egg whites and work the dough together with your hands until it comes together in a ball.
3. 3Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day.
4. 4Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs.
5. 5Heat the ovenHeat the oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.
6. 6Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger. Fill the forms with the dough sausages, pinching the ends together to make rings.
7. 7Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown.