Traditional Almond Paste Dough
Almond Butter-Cookie Dough
TO MAKE THE TRADITIONAL DOUGH, grind the almonds, using the fine blade of a food chopper. Or, put almonds into the food processor with the steel blade in place and process until finely pulverized. Add the powdered sugar and egg whites, blending until the mixture is a thick paste. Place in a metal bowl over boiling water and stir until the mixture is tepid; this softens the mixture and makes it easier to press through a pastry bag.
This cake is made of almond macaroon rings ranging from about 10 inches in diameter to about 2 inches, stacked in order from the largest on the bottom to the smallest on the top, making an unusual pyramid of cookies. This is the Norwegian Wedding cake, birthday cake, anniversary cake, or baptism cake. It can also be a Christmas cake, or a celebration cake for any other special occasion. The center of the cake is hollow; often a bottle of champagne is placed there when the cake is used for a wedding and the champagne saved for the couple's first anniversary. The cake is traditionally decorated with marzipan flowers or candies affixed to the sides with royal icing, or with little Norwegian flags. For a wedding, the cake may be topped with a beautiful rose. The rings are pressed from a pastry tube into predrawn circles. You can buy kransekake cake forms in Scandinavian import outlets, which make the job much easier!
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