Kransekake From Jill Rolland Serves: A LOT

1 lb ground almonds or finely ground Bob’s Redmill Almond Flour 1 lb powdered sugar 3 gently beaten egg whites (but you may need one more!) 2 t almond extract

Grease the kransekake rings with Crisco and then flour them. Preheat the oven to 325 degrees. Mix the sugar and the almonds or almond flour. Add the egg whites a little at a time, mixing well. Add the almond extract. If the dough is not right for rolling, you may need to add a fourth egg white, but do it very slowly. Pinch off a little of the dough, roll it into a ring, put it in the smallest inside ring. Repeate, filling all the inside rings first, then the middle ones, and last the outsides. Do them in order – if you run out of dough it is the very largest rings that should be empty. Bake in the oven for 15-20 minutes until just barely brown. Cool in pans on a rack.

Make the icing: ½ of an egg white 1 t white vinegar powdered sugar

Mix until it starts to pull away from the bowl, then put it into a piping bag. Put the largest ring on on large tray. You may want to put a little icing underneath it to stick it to the tray. Drizzle that ring with Vs of icing, then add the next smallest ring. Stack carefully so that the kransekake is not tilted. Continue to the top. Stud the kransekake with flags.

When you serve it, lift the cake and take the bottom ring out first. Continue in this way.

It keeps very well in the freezer in a Ziploc bag.