Authentic Norwegian Kransekake

1. Grind the almonds in an almond grinder or food processor.
2. Mix the ground almonds and powdered sugar in a large bowl, add three of the egg whites, and knead with your hands until the dough pulls together into a ball.
3. Wrap in cling film and chill for at least an hour, ideally overnight.
4. Grease the kransekake forms thoroughly and coat them with semolina, flour or breadcrumbs.
5. Heat the oven to 210C (410F), top and bottom heat, and split the dough into six sections.
6. Work the remaining egg white slowly into the dough and knead until you can roll it into long ropes about as thick as your index finger.
7. Fill the forms with the dough ropes, pinching the ends together to form rings.
8. Sit the forms on a baking sheet and bake in the middle of the oven for about 10 to 12 minutes, until the tops are golden brown.

Tips from the ZestyPlate Kitchen

• Grind the almonds finely but stop short of a paste. A little texture is what gives the cake its chew.
• Chill the dough so it firms up, which lets you roll smooth, even ropes for each ring.
• Grease and coat the ring forms well so the delicate layers come away cleanly.
• Keep watch near the end, as the thin rings go from golden to over-baked very quickly.