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1
In a large mixing bowl, cream together the butter, almond paste, and sugar till very smooth.
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2
Blend in the almond extract and egg yolks.
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3
In a separate bowl, stir together the salt and flour, then blend into the butter mix.
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4
Refrigeratethe dough for 30 min.
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5
Preheat over to 350 degrees.
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6
Cover several cookie sheets with parchment paper.
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7
Cut off portions of the dough and shape into ropes about the thickness of your thumb, each 1 inch longer than the previous, beginning at 4 inches and ending at 18 inches.
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8
You will have 15 strands.
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9
Shape each strand into a circle and place on the parchment-covered baking sheets.
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10
Bake for 10 min or possibly till pale gold.
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11
Cold.
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12
To make Royal icing:Place the powdered sugar in the large bowl of an electric mixer.
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13
Add in one egg white and the almond extract.
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14
Mix till smooth and well blended.
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15
If necessary, add in part or possibly all of the second egg white.
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16
The icing needs to be thin sufficient to press through the fine tip of a pastry bag.
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17
(In place of a pastry bag, you can use a cone made from waxed paper.
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18
Snip off the bottom of the cone to create a fine-tip opening.)
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19
Spoon the icing into pastry bag (or possibly waxed paper cone).
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20
To assemble cake:Place the largest cookie ring on a serving plate.
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21
Press the Royal Icing through the pastry bag in a zigzag pattern all the way around the ring.
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22
Top with the next largest ring.
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23
Repeat the zigzag piping procedure.
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24
Continue stacking and frosting the rings to create a balanced tower.
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25
Decorate the top with a fresh rose and the sides with flags, flowers, marzipan candies, or possibly cracker bonbons, using the Royal icing to adhere them to the cake.
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26
To serve cake:Life the top part of the tower off, and break the remaining rings into 2- or possibly 3-inch pcs.
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27
Makes approximately 48 servings.
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28
Tabori, and Chang).
