Authentic Norwegian Kransekake

In a large mixing bowl, combine the ground almonds and 4 cups of powdered sugar. Add 3 of the egg whites and knead the mixture with your hands until it forms a cohesive ball of dough.

Wrap the dough tightly in cling film and refrigerate for at least 1 hour, or even better, until the next day. This chilling time helps the dough firm up and become easier to work with.

Take one section of dough. Slowly knead in the remaining 1 egg white until the dough is pliable and you can roll it into long, even 'sausages' about as thick as your index finger.

Carefully press these dough sausages into your prepared kransekake forms, pinching the ends together to create seamless rings.