Ingredients

5 1/2 cups almonds, blanched
5 1/2-6 cups powdered sugar, divided
4 egg whites
1 tablespoon flour

Frosting:
1 cup powdered sugar
1 egg white
1 teaspoon white vinegar

Grind almonds with a hand grinder until very fine; add 5-5 1/2 cups powdered sugar and flour, then egg whites. Mix well. Place bowl in hot water; knead dough until it is lukewarm. Turn out on board sprinkled with about 1/4 cup powdered sugar. Let rest 10 minutes; knead 2-3 minutes. Press dough through cookie press into greased ring form pans. (Available at Scandinavian specialty shops). Bake at 300 degrees for 20 minutes. Do not remove rings from forms until thoroughly cooled. Frost each ring and place on top of one another in a conical shape to form a tree with a hollow center.
For frosting, blend powdered sugar, egg white and vinegar. Drizzle over cake rings as you stack.

Directions

Note: If not using concentric baking pans: with lightly floured hands, roll small amounts of dough into 1/2-inch thick strips, long enough to form width of base. Make each one shorter. Dip ends into egg white and join together. Place rings on lightly floured baking sheets and bake at 300 degrees for about 20 minutes. Makes 16-20 servings.

Each serving contains 458 calories; 23 gm fat; 23 mg sodium; 0 mg cholesterol.