Easy Kransekake Recipe: Kransekakestenger (Norwegian Almond Cookie Sticks)

Prep:20

Cook:10

Total:12 30

Yield: sticks

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. almond flour, 4¾ c. powdered sugar, ⅛ tsp salt, 3 egg whites, 1 tsp vanilla extract, ¼ 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. powdered sugar, 2 tsp meringue powder, 2 tbsp warm water, ½ tsp fresh lemon juice, ¼ tsp almond extract
Decorate: Drizzle zigzags over the cooled cookies.

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.

Servings: sticks

Calories: 345kcal