Norwegian Kransekake

Ingredients

• 3 cupalmonds, whole; ground finely in food processor
• 4 cuppowdered sugar, for almond dough
• 4egg white, for almond dough; 3 added when kneading, 1 added later to adjust consistency
• 2 cuppowdered sugar, for royal icing glaze
• 1egg white, for royal icing glaze
• 1/2 tsplemon juice, for royal icing glaze

Method

1. 1

   Grind the almonds in an almond grinder or food processor to a fine meal.

2. 2

   Combine the ground almonds and 4 cups powdered sugar in a large mixing bowl. Add 3 of the 4 egg whites and knead with your hands until a ball forms.

3. 3

   Wrap the dough in cling film and refrigerate for at least 1 hour, preferably overnight.

4. 4

   Grease the kransekake ring forms thoroughly and dust them with semolina, flour or breadcrumbs to prevent sticking.

5. 5

   Preheat the oven to 210°C (410°F) on top and bottom heat.

6. 6

   Divide the chilled dough into 6 sections. Gradually knead in the remaining egg white until the dough can be rolled into smooth sausages about as thick as your index finger.

7. 7

   Press the dough sausages into the ring forms, pinching the ends together neatly to complete each ring.

8. 8

   Place the forms on a baking sheet and bake in the middle of the oven for 10–12 minutes until the tops are golden brown.

9. 9

   Make the royal icing: whisk together 2 cups powdered sugar, 1 egg white and ½ tsp lemon juice until smooth and thick.

10. 10

    Once the rings are completely cool, pipe icing in a zigzag pattern over each ring and stack from largest to smallest to form the tower. Allow to set before serving.