Kransekage

Method

Mix ground almonds with icing sugar and flour. Whisk egg whites until soft peaks form, then fold gently into the almond mixture along with almond extract until a firm dough forms. Pipe the mixture into ring shapes of decreasing sizes onto baking trays lined with parchment paper, starting with larger rings at the bottom. Bake at 180°C for 12-15 minutes until pale golden and firm. Cool completely on wire racks. To make royal icing, whisk egg white with lemon juice and gradually add icing sugar until thick and glossy. Stack the cooled rings in pyramid form, securing each with royal icing between layers and decorating the top with a ribbon bow.