Norwegian Kringla
Delightful Norwegian Kringla are sweet, crunchy cookies shaped into pretzels with a hint of vanilla and almond flavor, perfect for holidays or teatime treats.
Ingredients
Instructions
- Mix eggs and sugar in a bowl.
- Add sour cream and mix well.
- Stir in vanilla and almond flavoring.
- Sift together flour, baking powder, baking soda, and salt.
- Add to egg mixture gradually, mixing well after each addition.
- Chill, covered, for several hours to overnight.
- Remove 1/4 of the dough at a time from refrigerator.
- Shape by teaspoonfuls into 7-inch ropes.
- Shape as for pretzels on an ungreased cookie sheet.
- Bake at 375°F for 10 minutes or until light brown.
- Store between layers of paper towels in an airtight container.
Tips & Substitutions
For a better texture, ensure your sour cream is at room temperature before mixing. If you don't have almond flavoring, you can substitute with more vanilla extract. Sifting the dry ingredients helps to aerate them, which is essential for achieving the right dough consistency. If you want to add a twist, consider rolling the ropes in finely chopped nuts before baking.
Serving Suggestions
These kringla are delightful served alongside a cup of tea or coffee. For a festive touch, consider drizzling them with a simple icing made from powdered sugar and milk. They pair beautifully with Arroz Con Leche for a comforting dessert spread. You can also enjoy them as a snack with fresh fruit or a dollop of cream cheese for added richness.
Storage & Reheating
Once cooled, store leftover kringla in an airtight container, layered between sheets of paper towels to absorb moisture. They can last for up to a week at room temperature. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, simply warm them in the oven at 350°F for 5-7 minutes until they're just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Norwegian Kringla contains roughly 1337 calories, with 19g protein, 233g carbohydrates, and 16g fat. It is an excellent source of calcium (52% of the Daily Value), protein (38% of the Daily Value), and potassium (35% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1855mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole milk instead of sour cream?
Using whole milk instead of sour cream will change the texture of the dough, making it less rich and creamy. If you need a substitute, consider using Greek yogurt or a mix of milk with a little vinegar to mimic the acidity of sour cream.
How do I know when the kringla are done baking?
The kringla are done when they turn a light golden brown on the edges. Keep an eye on them in the last few minutes of baking, as they can go from perfectly baked to overdone quickly. If they feel firm to the touch and have a slight sheen, they're ready to be taken out.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. After mixing, chill it for several hours or overnight as directed. This resting period enhances the flavors and makes it easier to shape. Just make sure to cover it well to prevent it from drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).