Kransekakestenger recipe in English

250 grams or 9 oz (1 cup) scolded almonds
250 grams or 9 oz (1 cup)  whole almonds (unsalted)
250 grams or 9 oz (1 cup) confectioner’s sugar
3-4 egg whites at room temperature or 3 -4 tbsp ground flax seed whisked with 9-12 tbsp of water (this becomes gooey and gelatinous like egg whites)
1 tbsp all purpose flour (optional)
For chocolate dip:
1 cup semi-sweet chocolate chips
To scold almonds (this can be done days in advance):    Bring some water in a pot to a boil, turn off heat and place the almonds in the water. Let them sit 2-3 minutes in the water, then rinse them in cold water.  Squeeze the almonds and remove the shells.  Let the almonds dry a couple of hours before using.
Grind up the scalded and un-scolded whole almonds in a food processor or an old fashioned grinder until fine.  Add in the confectioners sugar and all purpose flour and add in egg whites or flax seed mixture until you have a firm, sticky dough (you may not need to add all the egg whites /flax seed mix, adding too much liquid can ruin the consistency of the cookies).   Roll into a firm ball and wrap with plastic wrap and place in fridge for at least a couple of hours or overnight.
Preheat oven to 400F or 2ooC.  Prepare baking sheets with parchment paper. Roll out the dough to about 4-5 inch pieces and place on baking sheets.  Cook for about 10 minutes until slightly golden on top.  While the cookies are cooling,  melt the chocolate on the stove in a double boiler. Dip the cookies in the chocolate on both ends, and place on rack to seize up.