12 Serves
65 Mins
Grind the almonds into a fine meal using a food processor.
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JapaneseVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
112 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
422 mg / 4,700 mgSodium
170 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a large mixing bowl, combine the ground almonds and powdered sugar. Add three egg whites and knead by hand until a smooth dough forms.
Wrap the dough in cling film and refrigerate for at least one hour to firm up.
Grease the kransekake forms and dust them with semolina or bread crumbs to prevent sticking.
Preheat your oven to 210°C. Divide the dough into six sections and incorporate the remaining egg whites until the dough is pliable enough to roll into finger-thick ropes.
Place the dough ropes into the prepared forms, pinching the ends together to create rings.
Bake on a baking sheet for 10 to 12 minutes until the rings are golden brown.
3
g53
g4
g
Palestinian