My Favorite Kransekake Recipe: Easy Kransekakestenger (Norwegian Almond Cookie Sticks)
This simple kransekake recipe delivers all the chewy, almond-packed deliciousness of Norway’s iconic celebration cake – but in easy-to-make sticks cookies.
I first fell in love with kransekake many, many years ago at my brother’s wedding. Those towering rings were so incredibly chewy and flavorful that I was instantly SOLD. We are absolutely in LOVE with these cookies in our family!
Years later, I eyed those special kransekake molds to recreate the full tower at home, but the idea of stacking 18 perfect rings felt like too much commitment (it’s still on my someday list – maybe one of these Christmases!). Then I discovered kransekakestenger (sticks) – the perfect shortcut. All the wow and unmatched Scandinavian flavor, but incredibly simple to make. Don’t be deceived by how unassuming these treats look; just like my favorite rosettes, krumkake, cardamom, or even fattigmann (coming soon) the texture and taste are pure magic.
This easy kransekake recipe is naturally gluten-free, keeps for weeks (and actually gets better with age), and is perfect for holiday cookie boxes or anytime you crave that pure almond bliss.
Why You’ll Love These Norwegian Almond Cookies
- Intense almond taste from almond flour and extract
- Chewy texture that improves after a few days
- Egg-free royal icing using meringue powder for safety and longer shelf life
Pro Tips for Kransekake Recipe (Cookies)
- Chill time matters: I recently left my dough in the fridge for 2 full days (using store-bought almond flour), and it was perfectly firm—almost a touch dry—so I didn’t need any dusting flour at all. Ideal for easy rolling!
- Don’t overbake: Pull them when they barely color. The chewy texture is everything.
- Flavor boost: A little bitter almond essence or extra almond extract takes it to authentic Norwegian levels.
- Icing variation: Fresh lemon juice in the royal icing adds brightness—try it!
- Too sticky? Knead in a bit more powdered sugar. Too dry? A teaspoon of egg white.
- Make ahead: These improve after a few days as flavors meld—perfect for holiday prep.
Final thoughts
There you have it—my go-to kransekake recipe for those irresistible kransekakestenger that bring all the magic of a Norwegian celebration right into your kitchen, minus the towering stress. Ever since that first addictive bite at my brother’s wedding, these chewy almond beauties have held a permanent spot in our family’s heart (and holiday cookie tins). They’re proof that the simplest Scandinavian treats often pack the biggest flavor punch. Whether you’re baking them for Christmas, a special occasion, or just because, I promise they’ll become your tradition too. God jul, happy baking, and enjoy every last sticky, almond-perfumed bite!
Easy Kransekake Recipe: Kransekakestenger (Norwegian Almond Cookie Sticks)
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
Dough
- 4⅔ c. (500 g) almond flour superfine
- 4¾ c. (500 g) powdered sugar
- ⅛ tsp salt
- 3 egg whites about ⅓ cup + 1 Tbsp, room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract
Royal Icing
- 2 tsp meringue powder
- 2 tbsp warm water
- ½ tsp fresh lemon juice
- ¼ tsp almond extract
- 1½ c. (180 g) powdered sugar sifted
Instructions
- Prepare the dough (do this a day ahead for best results): Mix together the almond flour, sugar, & salt. Add the egg whites, vanilla, and almond extract. Mix into a stiff, smooth dough (it should feel like firm marzipan).4⅔ c. (500 g) almond flour4¾ c. (500 g) powdered sugar⅛ tsp salt3 egg whites1 tsp vanilla extract¼ tsp almond extract
- Chill: Wrap tightly and chill at least 2 hours or overnight – longer chilling makes shaping easier!
- Preheat and Prep: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Shape: Work with chilled dough. Roll into ½-inch thick ropes, (see notes if dough is too sticky or dry) Cut into 3–4 inch lengths. Place 1 inch apart on parchment-lined or nonstick baking sheets.
- Bake & Cool: Bake 8–10 minutes – bottoms lightly golden, tops pale for that perfect chewy center. Cool completely on the sheets.
- Make Royal Icing: Whisk meringue powder with water until frothy. Add lemon juice, almond extract, and powdered sugar for a thick, pipe-able consistency.1½ c. (180 g) powdered sugar2 tsp meringue powder2 tbsp warm water½ tsp fresh lemon juice¼ tsp almond extract
- Decorate: Drizzle zigzags over the cooled cookies.
Notes
- Storage: Keep in an airtight container at room temperature up to 6 weeks (they get even better!). Freeze up to 3 months.
- Chill time is key: Chill for at least 2 hours but overnight is best.
- Sticky – Dust with powdered sugar before rolling.
- Dry – add egg white 1 teaspoon at a time until it rolls without breaking.
- Avoid over-baking: Watch closely – chewy centers are the hallmark.
- Make ahead magic: Flavors meld beautifully after a few days.
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