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Norwegian Kransekakestenger is simple cookie version of deliciously difficult cake

In honor of Syttende Mai, or Norwegian Constitution Day, Sarah Nasello is sharing a simplified recipe for Kransekakestenger, her Norwegian-American version of the traditional 18-ring tower cake served in Norway.
While the traditional tower cake requires specialty molds and is notoriously temperamental, the new cookie version uses the same almond dough to offer a more forgiving, accessible process for home bakers.
The gluten-free dough combines 5 cups almond flour, powdered sugar, egg whites, and extracts, mixed in a stand mixer before chilling for at least 2 hours to ensure the cookies hold their shape.
After rolling the dough into logs and baking at 400 degrees for eight to 10 minutes, the cooled cookies are finished with melted chocolate, sprinkles, and chopped nuts for festive presentation.
Sarah Nasello, who lives in Fargo with her husband, Tony Nasello, shares these recipes through their weekly column, Home with the Lost Italian, connecting culinary tradition to modern home cooking.

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Norwegian Kransekakestenger is simple cookie version of deliciously difficult cake

FARGO — In honor of Syttende Mai, Norwegian Constitution Day, celebrated May 17, this week I am sharing a recipe for a simple and delicious almond cookie called Kransekakestenger. I like to think of this as my Norwegian-American version of kransekake (“wreath cake” in English), the traditional 18-ring tower cake served in Norway on holidays and special occasions. While the same dough is used for both confections, Kransekakestenger are more forgi…

11 hours ago·Fargo, United States

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