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I host a festive Christmas party every year. I buy the biggest tree possible, bake cookies for days, and string enough lights to blow up the power grid. And while I always whip up some savory cheese boards and Thai food, there’s only one thing my friends ask about in the weeks leading up to it. “Are you making the giant almond cookie cake?” It’s called Kransekake and this tree-shaped Scandinavian cookie cake has become the mascot of my party. There are a million reasons for this, but here are three: it’s a stunning size, it’s seriously delicious, and the dough only requires four ingredients.
What is a wreath cake?
The Kransekake is a Norwegian wedding cake, but also fits perfectly on the dessert table of any celebration. It’s essentially a cookie stack made up of about 18 concentric cookie rings that decrease slightly in size. Sometimes I even make extra rings for a larger cake.
The almond cookie dough is more like edible Amaretti Play-Doh. It’s thick and pliable, so you can easily roll out a tuft into a long, pencil-thin snake. The almond rope fits in a wreath cake tin and is baked directly in it to keep its shape. While it could be made hands-free, as was the case with the Great British Bake-Off, I wouldn’t recommend it. Paul Hollywood isn’t in your house anyway, so just get the molds. They are non-stick, robust and will last for years.
Everyone loves an attention-grabbing, breakable dessert
I’ve been making this Kransekake recipe for my Christmas parties for five years (this is the sixth year) and every time, no matter if everyone has seen it before, this cookie cake is showered with compliments, “Oohed” and “Oohed”. ahhed,” and at least five boomerang videos of it will pop up on social media. I put it on a cake turntable and decorate it with edible glitter to maybe attract a little attention.
The part that everyone seems to love the most is peeling off their own cookie ring (each is “glued” to the other with sweet and crunchy icing). The practice of slowly dividing and consuming this cake throughout the evening brings out the special, twisted joy of devouring something beautiful. When only the larger rings remain, it is common for people to break off a small segment as they pass by. I like to dip them in a hot cup this mulled wine recipe.
My Kransekake progress. This year I made additional rings so it became quite large.
Photo credit: Allie Chanthorn Reinmann
How to make wreath cake cookies
The cookie dough itself is shockingly easy to make.
1. Mix the dough
Place equal parts store-bought blanched almond flour and powdered sugar in a large bowl, add two egg whites and a few drops of almond extract. You can also use a stand mixer with a paddle attachment to knead the dough, but I prefer to put on some food-safe vinyl gloves and knead the dough with my hands. It only takes a minute for the dough to be thoroughly mixed.
2. Roll out the almond strands
Keeping most of the dough covered with a piece of plastic to keep it from drying out, pull off a piece of dough. Using both palms and a clean work surface (no flour for this recipe), roll out into a thin strand. Carefully lift the rope into one of the cavities of the Kransekake mold. Just choose the best fit, the dough is a very forgiving putty at this point.
If the rope is too long, tear off a piece of the end and smooth the ends together to complete the circle. If the rope is just too short, you can roll a small piece of dough to fill the gap. Be sure to press the seams well so that there are no weak spots after baking. If your rope breaks or breaks, simply shape it back into a ball and roll it again. This dough contains no wheat flour, so you don’t have to worry about developing gluten or tough cookies.
3. Bake the rings
Once I’ve filled two of the tins, I place them on a tray and put them in the oven to bake while I roll and fill the next two. When the baked cookies come out, let them cool completely. They are very light and quite delicate when still hot. So let them cool for about 10 minutes before taking them out. I use a fork to loosen one side of the cookie ring and then the whole thing usually pops right out. If they stick badly, put the pan back in the oven for another five minutes.
I keep the cookies together in the freezer until I need them.
Photo credit: Allie Chanthorn Reinmann
Once I’ve baked and cooled all of the cookies, I usually store them in the freezer until the big day. Then I bring the cookies back to room temperature, drizzle them with royal icing (powdered sugar with a little egg white) and stack them into a proud almond-flavored tree. If you like, you can press sprinkles, edible glitter, or small candies into the icing. The cookie itself becomes crispy and chewy, revealing its light, sweet almond flavor. Cover well and you can enjoy the leftovers for about three days.
Wreath Cake Cookie Dough Recipe
Ingredients:
1. Preheat the oven to 300°F. Place the Kransekake shapes on a tray.
2. Mix all ingredients thoroughly with your hands (preferably with gloves) in a large mixing bowl or in a food processor with a paddle attachment. The dough should be soft but not sticky. If this is the case, add a spoonful or two of almond flour and mix again.
3. Cover the dough with a small piece of plastic wrap. Tear off golf ball-sized pieces and roll them into long, pencil-thick ropes. You’ll need smaller ropes for the smaller circles and larger ones as you continue. Carefully place the dough strands into the forming rings, connect the ends by pressing them together and form them into an endless circle. Repeat with remaining rings.
4. Bake the cookies for 15 to 20 minutes or until puffed and lightly browned on top. Do not overbake them or they will become too crispy later.
This dough is enough for all 18 rings. Use excess dough to clean up any messes or roll into balls and bake for chewy amaretti cookies.
