Kransekake Recipe

Blanche and peel the almonds. Grind them and mix with the sugar to a fine dough. Add little by little the first egg white. Transfer to an enamel casserole and stir with two egg whites until luke warm. Shape into rings, one 1/2 cm bigger than the other. Transfer to buttered paper on buttered baking sheets. Bake until light brown on moderate heat. Assemble while still hot. Decorate with sugar icing made by 75 g powder sugar, 1/2 egg white and 1/2 teaspoon vinegar stirred together for 20 minutes, and chocolates and flags.

Comments: Grind the almonds in a grinder, not with the knife of a food processor. In Norway you still get special ring moulds, and a special tool to "spray" the dough into the moulds. You can still roll the dough and shape rings, the biggest at about 15 cm diameter, and then smaller until the smallest is maybe 4 cm. The dough should have a diameter of about 1 cm. Make nice round rings, to end up with a nice even tower. For the cooking, I would suggest a non-stick pan.