This is a Norwegian wedding or Christmas Cake. It is more cookie-like than cake-like, and is often presented with a bottle of wine in the center of the rings. Yields one large or four mini kransekake.
Mix all the cookie dough ingredients together in a large bowl; the mixture will be thick. Transfer batter to a large piping bag fitted with 1 1/2 inch opening. Grease the kransekake ring forms with baking spray and pipe the mixture into the rings. Place on baking sheets.
If you don’t have the kransekake forms, you may draw the rings on parchment paper and pipe the batter onto the rings. For a large kransekake, mark off 18 rings starting at a diameter of 10 inches and making each subsequent ring 1/4 inch less in diameter, down to 2 inches. If making the mini kransekake, only mark off the first 6 rings: 2 inch, 2 1/4 inch, 2 1/2 inch, 2 3/4 inch, 3 inch, and 3 1/4 inch.
Preheat oven to 300 F. Bake for 30 to 35 minutes or until golden. Remove rings from pans while still warm. Let them cool on wire racks before frosting.
For the icing, mix the powdered sugar and lemon juice together, adding drops of milk a little at a time until a thick glaze is formed. Spoon or pipe the icing onto the rings and stack them Sprinkle with dragees or sugar pearls and dust with additional powdered sugar, if desired.
Notes
Almond flour and almond meal can both be used for this recipe. Almond flour is ground finer, and will result in a smoother texture. Almond meal will be slightly coarser and speckled with the almond skins which remain on during grinding. This batter is stiff. If you have trouble piping it, put it in the microwave for 30 seconds to loosen.