Cake

Pistachio Orange Kransekake

Kransekake is a gorgeous traditional dessert hailing from Scandinavia. It consists of stacked rings of sweet and slightly chewy cookie held together with royal icing. Although the icing can be piped intricately, the beauty I think is really in the simplicity – cookies piled sky high for show, but ready to be torn apart and enjoyed.

Kransekake is made for celebratory occasions such as weddings or holidays, and it’s easy to see why. The typical kransekake stands tall with a towering 18 layers! It’s a real show stopper.

My recipe below is a bit more approachable for the every day, at only 9 layers, although it could certainly be doubled if you want the full shebang!

I also couldn’t help experimenting a little in the flavor department. While the traditional kranskake is made with just almond flour, this one is also made with pistachio flour and a bright kick of orange zest. The orange blossom water is optional, but I think it adds a really nice touch.

To make pistachio flour, simply grind unsalted shelled pistachios in a coffee grinder or food processor until fine, then sift out any larger pieces.

Kranskake Molds

Kransekake are typically baked in molds, which help create perfectly sized rings. The molds aren’t too big or expensive.

However, you might be like me and the last thing you need is another cake pan in your kitchen. Or maybe you just really want to bake a kransekake and you don’t want to wait for the molds. Well don’t worry, you can totally bake them without molds! They’re just going to be a little more – ahem – rustic, shall we say.

Without molds, the cookies will spread a bit and bake with flat bottoms. But really, I think they still look pretty good all stacked and iced! And besides, it’s the taste that really matters at the end of the day, right?

Print Recipe

Pistachio Orange Kransekake

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Ingredients

165 grams almond flour

85 grams pistachio flour, ground from unsalted shelled pistachios

250 grams confectioners sugar

60 grams egg whites (about 2 egg whites)

1 teaspoon orange blossom water (optional)

zest of 2 oranges

3/4 teaspoon kosher salt

about 1/2 cup royal icing (I make royal icing with meringue powder, using the manufacturer's recipe.)

candied orange slices for garnish

Instructions

1

Place all ingredients into the bowl of an electric mixer fitted with the paddle attachment and mix well. Cover the bowl and chill in the fridge for at least two hours, or overnight.

2

Preheat the oven to 400 F.

3

If using kranskake molds, lightly grease the molds. If baking the kranskake rings free form, line three bakings sheets with parchment paper or silicone baking mats.

4

Divide the dough into three pieces, one small, one medium, and one large. Divide each of these again into a small, medium, and large piece so that you end up with a total of 9 pieces, each one a little bit bigger than the next. Lightly flour your work surface.

5

If you are using molds, simply roll each piece out into strands long enough to fit the molds and pinch the ends together.

6

If you are baking the rings freeform, start with the largest piece of dough. Roll the dough out to about 1/2 inch thick, then pinch the ends together to form a circle. Transfer the ring to one of your prepared baking sheets.

7

Take the next largest piece of dough and repeat the process of forming a ring, except this time check to make sure the ring is just slightly smaller than the first. I did this by literally placing it on top the larger ring to make sure it wouldn't fall through.

8

Continue making your rings and checking their size against the previous ring. If you need to, feel free to pinch some dough off of one section and add it to another. The dough it very forgiving.

9

once all your rings are rolled out and placed on baking sheets, make sure there is a few inches of space between each ring. They will spread as they bake if you are not using molds.

10

Bake the rings for 6-9 minutes. until they start to turn golden brown. Let the rings cool completely.

11

While the rings are cooling, mix your royal icing. It should be fluid enough to be piped, but still thick enough that it won't run off the rings. You can use a bit of food coloring to dye the icing if you like. Set up a piping bag with a small round tip and fill with royal icing.

12

To assemble: Start by placing the largest ring on your serving platter. Carefully pipe the royal icing in a zig-zag pattern all along the ring. Lay the next ring on top of the first, and pipe the icing again in the same patter. Repeat this process until all the layers are stacked.

13

Garnish with candied orange slices. Let the icing dry for a few hours before serving.