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This is the recipe for a traditional Norwegian almond ring cake, which is often served for weddings and special events like Christmas and birthdays.


Recipe Summary

10 mins
10 mins
50 mins
30 mins
1 18-ring cake


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.

  • Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.

  • Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.

  • Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.

  • Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.

  • Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.

Cook's Notes:

If you purchased whole almonds, it is easiest to grind them in a coffee grinder or specialized nut grinder. Once ground, sift them to make sure all big chunks are taken out, and regrind those chunks.

If you have special kransekake molds, use those to to shape and bake dough.

Nutrition Facts

262 calories; protein 6g; carbohydrates 33.4g; fat 12.9g; sodium 27.5mg. Full Nutrition