Almond Scandinavian Kringler

I have mentioned before our love for all things almond. I'll add almond extract to almost anything, anywhere you can add vanilla extract you can add almond. Recipes such as pancakes, bars, blondies, cookies, doughs, cakes, and just about anywhere else. A local higher end grocery store bakery prepares these almond kringlers that are to die for, and as the Easter holiday approached, I thought about trying to make one myself. I headed to their website and sure enough, there was the recipe.

Again, I was a bit tentative trying this from scratch. But, forging ahead, I tried it and it was actually quite a bit easier than expected. The flaky crust, cream puff layer and almond-butter frosting combine for an outstanding pastry. I used a pastry bag and a #2 tip for the icing, and the results looked very pretty and professional :)

Scandinavian Kringler (from Lunds and Byerlys)

1 cup flour
1/2 cup butter, softened
1 tablespoon water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 teaspoon almond extract
Almond-Butter Frosting (recipe below)
toasted sliced almonds

Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry. Divide into 3 parts, pat each third into 13x3" strip on ungreased baking sheets. (Use 2 baking sheets, placing 2 strips on 1 sheet with space between strips.) Set aside.



Combine 1/2 cup butter and 1 cup water in saucepan; bring to boiling. Remove from heat; add flour and stir until smooth. Beat in eggs, one at a time, until mixture is smooth. Blend in extract and spread dough over unbaked pastry strips.
After a minute or two is was cool enough to use my finger tips to help spread the mixture, that worked a bit easier.



Bake in a preheated 350 degree oven until top is crisp and golden (50-55 minutes). Cool. (The top will settle and form a custard over pastry.) Spread with Almond-Butter
Frosting. Sprinkle with nuts. Cool slightly.

To Serve: Cut into diagonal strips; serve warm or cold.

Almond Butter Frosting: Combine 2 cups sifted powdered sugar, 1 tablespoon soft butter, 1 teaspoon almond extract and 2-3 tablespoons half and half until smooth and of spreading consistency.