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1
TO MAKE THE TRADITIONAL DOUGH, grind the almonds, using the fine blade of a food chopper.
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2
Or, put almonds into the food processor with the steel blade in place and process until finely pulverized.
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3
Add the powdered sugar and egg whites, blending until the mixture is a thick paste.
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4
Place in a metal bowl over boiling water and stir until the mixture is tepid; this softens the mixture and makes it easier to press through a pastry bag.
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5
Grease baking sheets generously and dust with flour.
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6
Mark off 18 rings starting at a diameter of 10 inches and making each subsequent ring 1/4 inch less in diameter, down to 2 inches.
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7
Or, generously grease the flour kransekake ring forms and pipe the mixture into the rings.
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8
Place on baking sheets.
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9
Preheat oven to 300 F. Bake for 30 to 35 minutes or until golden.
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10
Remove rings from pans while still warm.
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11
TO MAKE THE BUTTER-COOKIE DOUGH, in a large mixing bowl, cream the butter, almond paste, and powdered sugar.
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12
Add the almond extract and egg whites and beat until smooth.
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13
Add the flour to make a stiff but workable cookie dough.
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14
Put dough into pastry bag or cookie press with a round tip.
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15
Follow previous directions for shaping and baking.
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16
TO PREPARE THE ICING, mix together the powdered sugar, egg white, and lemon juice to make a thin icing.
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17
Put the icing into a pastry bag with a fine tip.
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18
TO ASSEMBLE THE KRANSEKAKE, mount one ring upon the other, making a tower.
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19
Press icing through a pastry bag in a zig-zag pattern on each ring before adding the next.
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20
Use the icing to fasten decorations on the cake.
