Step 2

Combine the ground almonds and 4 cups powdered sugar in a large mixing bowl. Add 3 of the 4 egg whites and knead with your hands until a ball forms.

Step 3

Wrap the dough in cling film and refrigerate for at least 1 hour, preferably overnight.

Step 4

Grease the kransekake ring forms thoroughly and dust them with semolina, flour or breadcrumbs to prevent sticking.

Step 5

Preheat the oven to 210°C (410°F) on top and bottom heat.

Step 6

Divide the chilled dough into 6 sections. Gradually knead in the remaining egg white until the dough can be rolled into smooth sausages about as thick as your index finger.

Step 7

Press the dough sausages into the ring forms, pinching the ends together neatly to complete each ring.

Step 8

Place the forms on a baking sheet and bake in the middle of the oven for 10–12 minutes until the tops are golden brown.

Step 9

Make the royal icing: whisk together 2 cups powdered sugar, 1 egg white and ½ tsp lemon juice until smooth and thick.

Step 10

Once the rings are completely cool, pipe icing in a zigzag pattern over each ring and stack from largest to smallest to form the tower. Allow to set before serving.