Norwegian ‘Kransekake’ sticks

Grind whole almonds coarsely in a food processor or a grinder. Mix the coarsely ground almonds with the finely ground almonds and Finesse. Whisk the egg whites by hand, little by little. Refrigerate the dough for at least an hour, but preferably overnight.

Set the oven to 200 °C. Moisten your hands with cold water, form the dough into bars, and cut to the desired size. Fry the bars for approx. 10–12 minutes; keep an eye on them so they don’t get too brown.

Decorate as desired, for example with icing and melted chocolate. Suggestion for powdered sugar icing: Whisk 30 g SukrinMelis, 15 g Finesse, and 10 g egg whites together using a mixer until the icing is white and fluffy. Use a piping bag to decorate the bars.