Authentic Norwegian Kransekake

Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.

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Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger. Fill the forms with the dough sausages, pinching the ends together to make rings.

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Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown.