A 18-tiered cookie tower, known as a traditional Norwegian "wreath cake."
The day before you plan to bake, mix the almond flour and powdered sugar until well blended. Mix in egg whites and flavorings until a dough forms. Place the dough in a bowl and cover. Refrigerate overnight. At least 12 hours.
Preheat your oven to 375 degrees F.
Spray Kransekake pans with nonstick spray. (I use THESE pans and don't have to dust with flour or semolina).
Remove the dough from the fridge and let rest at room temperature for about 10 to 15 minutes.
Break up the dough into fourths. Roll each fourth into 1/2 inch thick ropes. Carefully fill each circle of the Kransekake pans with the dough.
Bake for 10 to 14 minutes, or until slightly golden brown on top. Let cool completely before stacking.
Combine all ingredients in a mixing bowl fitted with the whisk attachment. Whisk all of the ingredients on high speed for about two minutes. When you lift the whisk out of the mixture, the royal icing should slowly drip from the whisk within 10 seconds. If the mixture is too thick, you can add another tablespoon of water. Place the royal icing in a piping bag with a coupler and a wilton #2 or #3 tip.
As you stack your Kransekake, drizzle your royal icing around each layer. Gently place your next layer on top and continue to pipe and stack. When you've completed the stacking, sprinkle the crushed peppermint over the edges of the cake.