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Almond Cakes (Kranskage)

2 egg whites
2 cans (8 oz. each) almond paste
1 cup granulated sugar
3/4 cup powdered sugar
1 egg white
1-1/2 tsp. white vinegar

Beat the 2 egg whites slightly in a small bowl with an electric mixer. Crumble in almond paste and beat well. Add granulated sugar slowly, beating until well mixed. Turn mixture out onto a surface lightly dusted with powdered sugar. Knead for about 5 minutes, or until smooth.

Divide mixture into four equal sections. Shape each section into a 1/2 inch diameter roll using palms of hands. Pinch top of dough,. Roll along entire length, shaping rolls into long triangles. Cut into 3 inch lengths. Repeat with remaining dough, rerolling all scraps. Place cookies 1 inch apart on cookie sheets.

Bake at 300 degrees for 25 minutes, or until golden brown. Remove carefully from cookie sheets to wire racks to cool.

Combine powdered sugar, remaining egg white and vinegar in a small bowl. Beat until smooth and glossy. Fill a pastry bag fitted with a writing tip or small opening. Press frosting out in a zigzag pattern over cookies to decorate. Let frosting set before storing. Yield: about 48 cookies.

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