Divide the margarine into three pieces of equal size. Crumble one piece into the flour. Whist the egg yolk into the water and add. Knead lightly and form into a square. Wrap in plastic and refrigerate 30 minutes.

Let the remaining margarine rest at room temperature.

Sprinkle the baking surface with flour. Roll the dough out into a thin rectangular. Spread half the remaining margarine over 2/3 of the dough. Fold over the plain section, then fold over the other section with margarine, like a business letter. This forms a rectangle with three layers of dough and two of margarine. Roll into a rectangle and fold into thirds again. Refrigerate 30 minutes. Roll out the dough and spread with the remaining margarine. Fold into thirds, roll out again and fold into thirds. Refrigerate the dough for 30 minutes. Preheat the oven to 200º C (400º F). Grease sandkake (small fluted pie) tins. Roll the dough out into a 2 mm thin sheet. Cut into circles slightly larger than the diameter of the tins. Press into the tins. For the filling, combine almonds with powdered sugar and egg whites. Place about 1 1/2 teaspoons of filling in each form.

Cut out 8 mm (1/3") strips of dough and arrange in an "x" over the filling. Tuck the ends between the filling and the crust. Bake on a baking sheet on the lowest oven shelf about 20 minutes. Makes 12-14 cakes.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
www.vesterheim.org