Autentisk norsk kransekake

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1. 1
   Grind almonds in a food processor until finely ground.
2. 2
   Mix ground almonds and powdered sugar together in a large bowl. Add three egg whites and knead with your hands until the dough comes together into a ball. Wrap in cling film and refrigerate for at least 1 hour, preferably overnight.
3. 3
   Grease kransekake forms thoroughly and coat with semolina, flour, or breadcrumbs.
4. 4
   Preheat oven to 210°C with top and bottom heat. Divide the dough into six sections.
5. 5
   Slowly add the remaining egg white to the dough and knead until you can roll it into long sausages about the thickness of your index finger. Fill the forms with dough sausages, pinching the ends together to form rings.
6. 6
   Place the forms on a baking sheet and bake in the middle of the oven for 10-12 minutes, until the tops are golden brown.
7. 7
   Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.
8. 8
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9. 9
   Slowly 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.
10. 10
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11. 11
    Set 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.