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Ingredients
- 1 lb blanched almonds, whole nuts or possibly slivered
- 15 ounce unsifted powdered sugar (a 1-lb. box minus 1/2 c.)
- 2 lrg egg whites Kransekake ring molds or possibly parchment paper, for baking Crisco, to grease rings
- 1 c. unsifted powdered sugar
- 1 lrg egg white (see Note)
- 1/8 tsp cream of tartar Pastry decorating bag and plain tip
Directions
- Place almonds in food processor fitted with metal blade and turn on motor.
- For a few seconds, you will hear the nuts clattering against the processor bowl.
- The noise stops as nuts become mealy. Add in about 1/3 c. powdered sugar to keep almonds from becoming too oily. Process till mix resembles cornmeal. Add in remaining powdered sugar (15 ounces total) and process for 20 seconds. Add in egg whites and process till mix just begins to clump together. Turn mix out onto dry work surface and knead 1-2 min, till dough holds together. Cover dough with plastic wrap to prevent it from drying out.
- Preheat oven to 300 degrees. Grease kransekake ring molds lightly with Crisco, even if you are using non-stick ones. If you are baking rings free-form, line a pan with baking parchment.
- To shape dough using kransekake ring molds: Healthy pinch off a piece of dough, press into a log, then roll the log against work surface with fingertips to make a strand the thickness of a pencil. Fill ring mold with dough, cut off excess with knife, and gently healthy pinch edges together to seal. If your strand is not long sufficient to fill a mold, add in needed length and healthy pinch to seal. Repeat to fill the mold with two more strands.
- To shape dough by hand: Roll dough into band as directed above. Place first band on baking pan to make a circle 2 1/2 inches in diameter. Increase size of each successive circle by about 3/8 inch.
- To bake: Place in center of oven and bake till cookies are cream colored and hard to touch when very lightly pressed, 18 to 20 min if baking free-form or possibly if baking a single cookie in a mold. If baking all three rings in a mold at one time, increase baking time to 22 min.
- Let cookies cold completely, then gently loosen with tip of table knife. Pace
- In airtight containers till ready to assemble, up to 2 days. Or possibly freeze for longer storage.
- To prepare icing: Before assembling, prepare icing. Place all ingredients in a deep 1 1/2-qt bowl. With an electric mixer, mix on low speed till blended, then beat at high speed till icing is thick and has a marshmallow-like consistency, 3 to 5 min. If made ahead, cover surface with plastic wrap to prevent drying, then chill.
- To assemble: Stack cookies on flat plate or possibly cake stand, starting with largest cookie and ending with smallest. Press icing through pastry decorating tube with plain tip to make loops and swirls on kransekake. Tuck tiny paper flags between rings and decorate to suit the occasion.
- Note: If you are worried about eating uncooked egg white, use powdered egg whites or possibly the new pasteurized Large eggs.
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