Instructions: Slivered almonds are sold without their skin; 1 pound measures 4 cups. If you use whole almonds with their skins, blanch them first. Cover the nuts with boiling water and let stand 3 to 4 minutes, then drain and slip off the skins.

Let the nuts dry in a single layer on paper towels before pulverizing. One pound of whole almonds measures 3 cups.

If you dont have a kitchen scale, measure the powdered sugar by removing 1/2 cup from a 1-pound box.

Shape cookie rings right after mixing the dough. If refrigerated, the dough becomes too stiff to roll into strands. If dough is not pliable enough, soften a small portion at a time in the microwave, for just 3 to 5 seconds.

Bake one sample ring to see if the cookie holds its shape. If the ring spreads, knead in 1 to 2 tablespoons of powdered sugar.

Kransekake has the texture of a chewy macaroon. Two or three minutes overbaking makes their texture crisp. They are good both ways, but if you want the cookies to be chewy, place the rings in a tightly covered container with several pieces of cut apple and store at room temperature for one day.

Although a tube of Glossy Decorating Gel sold in the cake mix section at supermarkets is easy to use, it is not a good substitute for icing. Royal icing becomes firm when it dries, but the gel remains tacky. As a shortcut to icing kransekake, stack rings and shower with sifted powdered sugar.

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