Kransekake, or Ring Tree Cake

First make the 26 paper patterns on which to shape the cookie rings. Use a compass to draw a circle 1-inch in diameter on parchment paper. Make each additional ring 1/4-inch larger than the proceeding one (the largest will be 7-1/4 inches in diameter). Number the patterns to keep them in order.

Beat together soft butter or margarine, almond paste, sifted powdered sugar, and almond extract until smooth. Beat egg yolks in well. Sift all-purpose flour, and add gradually, mixing until very smooth.

Place paper patterns on ungreased baking sheets. With your hands, roll 1/2-inch diameter strands of dough and fit against inside edges of paper patterns; piece coils as needed (or force dough through a pastry bag or cookie press with a 1/2-inch plain tip).

Bake in a 350 degrees F oven for 15 to 20 minutes or until delicately browned. Cool on baking sheet, free rings from paper with a long, thin spatula or knife.

To assemble cake, place largest ring on a flat plate, top with the next largest ring; continue stacking rings in order of the next smaller until you've used all layers.

Decorate if you like, with purchased marzipan fruits; stick with small wooden picks and slide picks between layers to hold in place. Lift off rings and break into portions to serve.

NOTE: Kransekake, or Ring Tree Cake (actually a tier of cookies), is a festival tradition in Norway. It's served at Christmas because of its gay tree shape, at weddings because of its impressive height, and at anniversary parties because of its many layers (as many rings as years to be celebrated).