Butter Cookie Almond Wreath Cake - Kransekake

By norsegal8

The butter cookie version of the traditional kransekake is a little easier to handle the the one made with pure almonds. In fact, it is no more difficult to mix up than a big batch of butter cookie dough. For this version, though, you must use the special baking rings described in the 'Traditional Almond Wreath Cake' recipe.

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup almond paste, at room temperature
• 1 cup powdered sugar
• 1 teaspoon almond extract
• 2 egg yolks
• 2 1/2 cups all-purpose flour
• Royal Icing

Preparation

Step 1

In a large mixing bowl, cream together the butter, almond paste and sugar until very smooth. Blend in the almond extract and egg yolks. In a separate bowl, sift together the salt and flour, then blend into the butter mixture. Chill for 30 minutes.

Preheat the oven to 350 degrees.

Follow traditional kransekake directions for baking in ring molds, assembling and serving.