Kransekake

Adapted from a recipe by Daytona Dawn Danielsen

For the dough
1-1/2 pounds almond flour
1-1/2 pounds confectioners' sugar
1/2 teaspoon freshly ground cardamom
1/8 teaspoon salt
4 egg whites
1 teaspoon almond extract
Semolina or cornmeal for dusting the molds

For the icing
1 pound confectioners' sugar
3 egg whites
1 tablespoon lemon juice

1. Warm the butter, sugar, and molasses together in a medium saucepan over medium‑low heat, stirring until smooth, and the sugar has dissolved.

2. Take the pan off the heat and let it cool briefly, then mix in the cream and spices.

3. In a large bowl, whisk the flour and baking soda until evenly combined.

4. Pour the warm butter mixture into the dry ingredients and stir until everything comes together into a cohesive dough.

5. Split the dough in half, wrap each portion tightly in plastic wrap, and refrigerate overnight to firm up.

6. When ready to bake, heat the oven to 350°F.

7. Line two baking sheets with parchment paper.

8. Lightly flour your work surface and roll out a portion of the chilled dough to about ⅛‑inch thick, keeping the remaining dough in the refrigerator to keep it cold.

9. Cut the rolled dough into your desired shapes and arrange them on the prepared baking sheets.

10. Bake one sheet at a time for 5–7 minutes, just until the edges show the faintest hint of color.

11. Let the cookies cool directly on the baking sheet.

Once fully cooled, store them in an airtight container.

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