Kransekake (Norwegian almond cake)

Preheat the oven to 350°F (175°C). Lightly grease or line your ring molds or baking sheets so the rings release easily.

Pulse the Blanched Almonds in a food processor until very finely ground, then combine with about half of the Powdered Sugar and pulse again until the mixture is homogenous and almost flour-like.

In a separate bowl, whisk together the Egg White with a few drops of Lemon Juice to help stabilize and brighten the flavor; gradually fold the egg white mixture into the almond-sugar mixture until it forms a pliable dough. If using, work in softened Butter a little at a time for extra richness.

If the dough feels too sticky, sprinkle in a tablespoon or two of Fine Semolina and knead gently just until it holds its shape; the dough should be soft but not wet.

Divide the dough into portions and roll each into ropes or press into ring molds of descending sizes. Smooth the tops with a damp finger or a small spatula so the rings bake evenly.

Bake the rings on a parchment-lined sheet or in their molds until the outsides are light golden — about 10–15 minutes for smaller rings, a bit longer for larger ones. Watch closely so they don’t brown too much.

Allow the baked rings to cool completely on a wire rack. They will firm and become chewy as they cool.

Make a simple royal icing by beating remaining Powdered Sugar with the remaining Egg White (or an additional egg white), until glossy and stiff enough to act as glue. Add a little lemon juice if you like a tangy note.

Stack the cooled rings from largest to smallest, using small dabs of the royal icing between each ring to glue them together into the classic cone shape. Smooth any visible seams with icing and pipe decorative patterns if desired.

Let the assembled Kransekake set until the icing has hardened, then serve in slices from the base upward. Store any leftovers covered at room temperature for a day or two.