Mix the almonds and sugar with the grated lemon rind. Work in enough beaten egg to make a soft but not sticky paste. Knead into a ball.
Roll out the pastry into a strip 10cm by 50cm and 3mm thick.
Roll the almond paste into a thin roll of about 45cm long. Place the roll onto the pastry. Brush one side of the pastry with water and overlap the paste and press the edges together.
Place the pastry on a greased baking sheet and form into a circle. Join the ends with water and press together.
Glaze with beaten egg and bake for 20mins, until golden brown.
Heat the apricot jam and brush the warm Kerstkran.
