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Kransekake (Almond Wreath Cake)

250 g (9 ounces, 6 dl, 2 1/2 cups) finely ground blanched almonds)
250 g (9 ounces, 6 dl, 2 1/2 cups finely gound unblanched almonds)
500 g (18 ounces, 10 dl, 4 1/3 cups) sifted confectioner's sugar (sift
first, then measure)
3 egg whites

2 dl (scant 1 cup) sifted confectioner's sugar
1 egg

Preheat the oven to 200 degrees C (400 degrees F).

Combine almonds and confectioner's sugar in a large saucepan. Add
the unbeaten egg white and mix to a firm dough. Place the pan over
low heat and knead until the dough is so hot that it is almost
impossible to handle. Grease the ring pans for a 16-18 ring cake.
Spoon the dough into a cookie press or pastry tube with a wide
round tip. Press the dough into the rings, pressing the ends together
to look as seamless as possible. Bake 12-15 minutes, until dry and
firm outside, but still slightly soft inside. Cool slightly, then
remove from the pans and cool completely. For the icing, sift the
confectioner's sugar and combine with egg white to make a thick
icing. Make a small cone of paper and cut off the tip. Pipe on
garlands of icing and stack. Decorate with flags, bonbons or candy.


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4 of 9 people found the following review helpful:
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Kransekake, December 12, 2004 - 10:20 PM
Reviewer: Anci Waugh from Belgium and USA
Ate it and learned how to make it in Norway. Always a success at the table and friends enjoy receiving it. The hard part is to have a cookie dough pusher that doesn't break.

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