I don’t have to close my eyes for the memories of the fresh baked scents that met me when I walked into my Bestemamma’s house on Løvåsveien in Ski.  The taste lingers, on the tip of my tongue, always. 

 

Bestemamma could be found in her kitchen, pressed and pinnied with her white hair neatly arranged in a chignon, always ready with a hug and a nod to me and my brother Haakon to rifle through the cookie tins filled with Norwegian delights. 

 

Kransekake was one of my favorites, practically a national treasure and one bite will bring you back to your memories of celebratory times, and if you haven’t been blessed to have those you can build them now!

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I searched far and wide for a hand-baked Kransekake; something that was wrapped and beribboned and fit for a Queen. 

I was disappointed, so much so that I looked at my husband Ola and said “we need to make these, wrapped and beribboned and fit for a Queen”. 

 

We took Bestemamma’s recipe, got to work and Mandel was born.

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Made in the U.S.A. by three Norwegians

The Øyen-Ustad Family

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