Kransekage

Instructions

1. Prepare the almond dough
   In a large bowl, mix the almond flour and confectioners' sugar. Add the egg whites, almond extract, and salt. Mix until a firm, pliable dough forms. Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
2. Shape the rings
   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Divide the dough into portions for different sized rings. Roll each portion into ropes of even thickness (about 1/2 inch diameter). Form into rings of descending sizes, placing them on the prepared baking sheets. You'll need 12-18 rings depending on desired height.
3. Bake the rings
   Bake the rings for 12-15 minutes until they're lightly golden on the edges but still pale. They should remain soft in the center. Allow them to cool completely on the baking sheets before moving.
4. Prepare the icing
   In a medium bowl, beat the egg whites until frothy. Gradually add the powdered sugar and lemon juice, beating until smooth and glossy. The icing should be thick enough to pipe but still flow slightly. Divide into portions if coloring.
5. Assemble the tower
   Transfer the icing to piping bags with small round tips. Pipe zigzag patterns on each ring. Stack the rings from largest to smallest, using the icing as glue between layers. Hold each ring in place for a few seconds to set before adding the next.
6. Decorate and serve
   Once assembled, decorate with additional piped icing designs, traditionally in red and white (Danish colors). For New Year's celebrations, add edible gold dust or insert small sparklers in the top rings. Allow the icing to set completely before serving.