1 1/2 lbs. almond paste
3 egg whites
2 c. granulated sugar

Beat together egg whites and sugar until sugar is dissolved. Break up almond paste and mix into egg white-sugar mixture. Knead for 2 to 3 minutes. Place into cookie press with star shape form. Grease 18 concentric kransekake ring pans well with mixture of 2 parts shortening with 1 part of flour. Fill rings with almond paste mixture from the cookie press. Bake at 325 degrees about 15 to 20 minutes until very lightly browned. Remove rings from oven and cool. Starting with the largest ring at the bottom, stack concentric smaller rings on top of each other, using frosting in a zig zag pattern between each ring.

Frosting: Mix well 1 unbeaten egg white with 1 cup of sifted powdered sugar and 1/2 teaspoon vinegar.