Kransekake (Norwegian Almond Wreath Cake) 🎄

Method

1. 1

   Grind almonds to a fine meal; mix with 4 cups powdered sugar.

2. 2

   Add 3 egg whites and knead to a smooth ball; wrap and refrigerate — best overnight.

3. 3

   Grease conical kransekake tins and dust with semolina.

4. 4

   Mix the remaining egg white, 2 cups powdered sugar and lemon juice into royal icing.

5. 5

   Roll the dough into finger-thick ropes, coil each into a ring and press the ends together; fill the tins from large to small.

6. 6

   Bake at 210°C (410°F) 8–10 minutes until lightly golden; cool.

7. 7

   Stack rings largest to smallest with royal icing between each; rest hours or overnight before serving.