Norwegian Kransekake

Instructions

1. Prepare the dough
   In a large bowl, combine the almond flour and powdered sugar until well mixed. Add the egg whites, almond extract, and salt. Mix until the dough comes together and is firm but pliable. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
2. Form the rings
   Preheat oven to 375°F (190°C) and line several baking sheets with parchment paper. Remove the dough from the refrigerator. Divide it into 18 portions, with the largest portion for the bottom ring and each subsequent portion slightly smaller than the previous. Roll each portion into a rope approximately 1/2 inch thick, with the length varying according to the ring size. Form each rope into a circle and place on the baking sheets.
3. Bake the rings
   Bake the rings for 10-12 minutes until they are lightly golden around the edges but still pale on top. Allow to cool completely on the baking sheets before carefully transferring to a wire rack.
4. Prepare the icing
   In a medium bowl, whisk the egg whites until frothy. Gradually add the powdered sugar and lemon juice, beating until the mixture is smooth and thick. The icing should be thick enough to pipe but still flow slightly. Transfer to a piping bag fitted with a small round tip.
5. Assemble the tower
   Starting with the largest ring, pipe a zigzag pattern of icing on top. Place the next largest ring centered on top. Continue this process with all rings, working from largest to smallest, piping icing between each layer to secure them together. The final tower should have a conical shape.
6. Decorate the kransekake
   Once all rings are assembled, pipe decorative patterns of icing down the sides of the tower. While the icing is still wet, attach small Norwegian flags, ribbons, or candies as desired. Allow the icing to dry completely, which may take several hours.