Rolling Out the Kransekake Dough

Preheat your oven to 400º. Flour a pastry board or clean counter with potato starch flour; butter and dust six kransekake forms (if using) with potato starch flour.

Roll the almond paste into 18 1/2"-wide "snakes," descending in length - in 1/2-inch increments - from about 20" long to 14" long. Fit the snakes into the forms, pinching the ends together tightly to form rings (Note: this dough is very forgiving, so you can easily reroll a few snakes if you've miscalculated the lengths so that they are evenly divided to fit the graduated rings of the kransekake forms).