Instruction

• Grind almonds in an almond grinder or food processor
• ▢ Mix almonds and powdered sugar together in a large mixing bowl
• Add three of the egg whites and knead the dough together with your hands until it comes together in a ball
• Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day
• ▢ Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs
• ▢ Preheat oven to 210°C (410°F) top and bottom heat
• Divide the dough into six sections
• ▢ 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
• ▢ 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