Clues
In a large bowl, whisk together the almond meal, powdered sugar, and salt. Add the egg whites, almond extract, and orange blossom water or rosewater (if using) and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, wrap in plastic wrap, and refrigerate for 2 hours or up to overnight.
Preheat the oven to 400ºf and position the racks in the center of the oven. Use your hands to grease your kransekake molds liberally with butter or coconut oil and set aside. I prefer to set the molds on large baking sheets so that they’re easier to move around.
Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that’s a generous 1/2” thick (or, if you’re pulling your kitchen ruler out, just go with 5/8” thick…), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, pinch off any excess dough, and pinch the ends to seal them together. Continue this, re-rolling scraps as needed, until all of the molds are filled. Don’t worry about overworking the dough! Bake until golden; begin checking for doneness at 9 minutes. You’ll likely need to bake these layers in batches, which is totally fine, just keep any dough that you’re not working with covered and in the refrigerator.
Let the rings cool in the pans and then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack.
Make your royal icing and stack the rings up and then pipe on your decorations or pipe on your decorations, let them dry, and then stack them up. When you stack them up, “glue” them together with dots of royal icing (I do dots at 12 o’clock, 3 o’clock, 6 o’clock, and 9 o’clock). Let the icing dry and then decorate with sprinkles, paper chains, flags, or other decor as desired! This is good for at least a few days uncovered at room temperature, so feel free to make this in advance!
