Kransekage: almond cakes

Kransekage: almond cakes

The Scandinavian Cookbook
Lars Ranek

Scandinavia’s traditional almond cakes are eaten on special occasions such as New Year’s Eve, when they are served at midnight with Champagne. At weddings and other festive receptions you have them after dinner with coffee. I serve them all year round because they are my favourite. I also give them as gifts, nicely wrapped in a cellophane bag.


Quantity Ingredient
100g blanched almonds
200g caster sugar
2 egg whites
500g Homemade marzipan
24 walnut halves
12 organic dried apricots, cut into 4 strips each
200g good-quality dark chocolate


  1. Whizz the almonds and sugar together in a food processor until finely ground. Add the egg whites and whizz again until you have a smooth, white mixture. Make sure the mixture does not get too hot in the processor, otherwise the egg whites start clotting.
  2. Grate the marzipan and then blend it into the almond mixture. Transfer the mixture to a bowl, cover tightly and leave to rest in the refrigerator for a couple of hours or until the next day.
  3. Shape the mixture into 24 rectangular cakes about 2 cm wide and 6 cm long, like shortbread fingers. Press a walnut half onto one end of each almond finger, and two strips of dried apricot onto the other end.
  4. Preheat the oven to 190°C. Place the shortbread fingers on a baking tray lined with baking paper and bake for 15–18 minutes. Leave to cool on a wire rack.
  5. Melt the chocolate gently in a double boiler, then dip the bottom of each almond cake in the chocolate and leave to set on a piece of baking paper.
Trine Hahnemann
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