fredag 13 december 2013


Delicious Almond cakes

This is a variation of the Norwegian Kransekake that is used for festive occations, even for Christmas.

500 gr almonds
4 eggwhites
500 gr icing sugar

Blanch half of the almonds by boiling them in water on the stove for 3-5 minutes. Remove and cool and remove the skin by pressing the almonds out of the skin with your fingers. Leave the almonds on a towel to dry. When dried (overnight), grind in an almond grinder both the blanched and unblanched almonds. Do not use a food processor or mixer to grind the almonds. It will not make the right texture and the cakes will fail. You have to grind with a almond grinder.

Add the egg whites and the icing sugar to the grinded almonds. Mix to a dough. You can put the mix in the pan and stir on low heat on the stove until it forms a sticky dough.

Remove from oven and let it cool off. Wrap in plastic wrap and leave it to rest in a cool place for a couple hours.

To make the cakes form round cakes and press them a bit flat. Or make small short sticks. Place on baking paper on a baking tray and bake in the oven at 200 celsius degrees for about 10 minutes. Take out and cool the cakes.

Melt chocolate and dip the cakes in the chocolate and let it cool.

Keep the cookies in a cake box or in the freezer.

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