Kransekage

Combine the almond paste, granulated sugar, and egg whites in a large mixing bowl, kneading together until a smooth, pliable dough forms. If the dough is too sticky, add a small amount of additional almond paste or powdered sugar to achieve the right consistency.

Wrap the dough in plastic wrap and refrigerate to firm it up, making it easier to shape into rings. This resting period also allows the flavors to meld.

Preheat your oven to 400°F (200°C) and lightly grease kransekage ring molds or line baking sheets with parchment paper. If using molds, dust them lightly with powdered sugar to prevent sticking.

Roll portions of the chilled dough into long, even ropes approximately 3/4 inch in diameter, then press them into the ring molds or shape them into graduated concentric rings by hand on the prepared baking sheets.

Bake the rings in the preheated oven until they are lightly golden on the outside but still slightly soft to the touch at the center. Remove from the oven and allow them to cool completely in the molds before unmolding.

Prepare the royal icing by whisking together powdered sugar and egg whites until the mixture is thick, smooth, and holds stiff peaks. Transfer the icing to a piping bag fitted with a small round tip.

Stack the cooled rings from largest to smallest, piping a zigzag pattern of royal icing between each layer to both adhere the rings together and create the traditional decorative appearance. Work quickly before the icing sets.

Allow the assembled kransekage to stand at room temperature until the royal icing has fully set and hardened before serving or displaying. The finished tower can be decorated with small flags or ornaments as is traditional for celebrations.