Norwegian Almond Ring Cake (Kransekake)

1. 1

   TO MAKE THE TRADITIONAL DOUGH, grind the almonds, using the fine blade of a food chopper.

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   Or, put almonds into the food processor with the steel blade in place and process until finely pulverized.

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   Add the powdered sugar and egg whites, blending until the mixture is a thick paste.

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   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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   Grease baking sheets generously and dust with flour.

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   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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   Or, generously grease the flour kransekake ring forms and pipe the mixture into the rings.

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   Place on baking sheets.

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   Preheat oven to 300 F. Bake for 30 to 35 minutes or until golden.

10. 10

    Remove rings from pans while still warm.

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    TO MAKE THE BUTTER-COOKIE DOUGH, in a large mixing bowl, cream the butter, almond paste, and powdered sugar.

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    Add the almond extract and egg whites and beat until smooth.

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    Add the flour to make a stiff but workable cookie dough.

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    Put dough into pastry bag or cookie press with a round tip.

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    Follow previous directions for shaping and baking.

16. 16

    TO PREPARE THE ICING, mix together the powdered sugar, egg white, and lemon juice to make a thin icing.

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    Put the icing into a pastry bag with a fine tip.

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    TO ASSEMBLE THE KRANSEKAKE, mount one ring upon the other, making a tower.

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    Press icing through a pastry bag in a zig-zag pattern on each ring before adding the next.

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    Use the icing to fasten decorations on the cake.

* Per serving · 4 servings · Values may vary.