Two small chewy almond rings inspired by Norwegian kransekake, with a simple sugar glaze.
10 gEgg Whites
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1 mlWater
0.5 cupAlmond Flour
28 gPowdered Sugar
Mix the almond flour with 23 g powdered sugar. Add the egg white and work into a firm, slightly sticky dough. Cover and refrigerate for 30 minutes.
Heat the oven to 180°C. Divide the dough in half and roll each piece between sheets of baking paper into a rope about 1 cm thick. Join each rope into a small ring and place on a paper-lined tray.
Bake at 180°C for 10-13 minutes, until lightly golden at the edges but still yielding in the center.
Cool the rings on the tray for 15 minutes before moving; they firm as they cool.
Stir the remaining powdered sugar with the water to make a thick glaze. Drizzle over the cooled rings and leave for 10 minutes to set. The two cookies make one portion.