If you don’t have time to make the Norwegian Seven Sorts cookies then how about making the tried and true kransekake fingers. (They are also called kransekake sticks.) Kransekake is a traditional Norwegian ring cake made of almonds. You can read more about kransekake here.
These kransekake fingers are dipped in chocolate and nuts or sprinkles. You can use ready-made kranse dough from the store or make your own. The home-made dough requires an overnight ‘drying’ period. Kransekake can be kept in an airtight container or in the freezer to be used when needed.
500g of Almonds
500g of icing sugar/powdered sugar
4 medium egg whites
Diced coconut, almonds or pistachio nuts
or Sprinkles (make sure they are the soft variety)
To make your own dough:
Blanch half of the almonds by pouring boiling water over them in a bowl. Let them stand for about 3 minutes and then rinse in cold water. Squeeze them out of their shell with your fingers. Let the almonds dry several hours or overnight. The reason you only peel half the almonds is to get the traditional spotted look of the kransekake dough.
Blend all the almonds together into a blender. Add in icing sugar and egg whites and blend until you get a thick, firm dough. Wrap the dough in plastic and let it cool for a few hours, but not in the fridge otherwise it can harden.
For both home-made and store bought dough:
We use the ready-made dough for our kransekake fingers, since it is an easy and convenient product found in the supermarkets in Norway.
Roll out dough into fingers, about 8cm long, and cut the ends to make them sharp. Put on a baking tray, lined with baking paper, and bake the homemade dough at 180°C for about 10 minutes or until golden brown. If using the ready mix store bought dough I suggest baking for about 8 minutes as it tends to brown easily. Cool fingers on a rack.
Melt chocolate (you can do this in a pot over a pot of boiling water on the stove but we use a specific chocolate melter machine so the kids can join in the decorating); it is best if the chocolate is not too runny; therefore don’t allow it to get too hot. Dip both ends of each finger into the warm chocolate making an even coat. Then dip the ends of the kranse finger into your diced nuts or sprinkles. Place on baking paper until the chocolate sets. (You can put them in the fridge for a little bit if you can’t wait.)
Serve on their own, with a platter of other sweets or with a hot chocolate drink.