Recipe by Jodie Hay
"This is a flakey bar type treat that my mom made many times when I was a kid. It is a tasty almond flavored treat that is nice at Christmas-time!"
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water, or as needed
You can use milk rather than the heavy cream-it still tastes delicious. Really tastes best if you don't replace the almond extract with any other flavor.
This was just okay to me. It was very rich and buttery, but didn't have much flavor, besides an extremely strong almond extract flavor. I even cut the amount of extract in half for both the puff and the frosting. The pastry looked just gorgeous, even though it fell a bit. I frosted it when the puff was cool, and sprinkled it with toasted sliced almonds. However, I was really unimpressed with the taste and texture of this. The puff sank, and created a very strange, flavorless custard-like center, which was somewhat drippy and unappealing. The bottom layer was really yummy to me, like a savory shortbread. It really didn't have a lot of flavor though, but the texture was magnificent. Altogether, this recipe is definitely not inedible, but I wouldn't make it again.
This is one of my favorite pastries. It looks & tastes so fancy but is easy to make. I've found 1/2 tsp. almond flavoring is enough both in the 2nd layer & in the frosting.
Be sure and mix the water, butter & flour well before adding the eggs in the second layer or you will have a gloppy mess. Also it's probably important to add the eggs one at a time and beat after each. I sometimes take shortcuts in recipes, but this is one you should follow pretty carefully.
When I make these I divide the first dough into 2 parts and flatten on an ungreased cookie sheet to make 2 strips three inches wide and the length of the sheet. Then I spread the second layer evenly over each crust.
I also use skim milk in the frosting & it turns out great.
Try boiling 1 cup of water with 1/2 cup butter. Take it off the heat and stir in 1 cup of flour. Add the 3 eggs one at a time stirring inbetween each. Add the almond extract. Spread on the greased cookie sheet and bake. It cuts out one of the steps and makes it quick and easy to make. Frost and sprinkle with almonds when it is almost cool.
If you're looking for my Great Grandma Bertha's kringle recipe, this is IT! Don't listen to the people that are customizing this recipe, make it AS IS. You can't change perfection! Kringle is a must at holidays, baby showers, and whenever I can think of an excuse to make it... :-)
This is EXACTLY what my Norwegian grandma made every year for Christmas (shaped into an oval ring)! The recipe is a bit labor-intensive, but well worth it. Absolutely delicious and it keeps for days after. Every bite took me back to childhood... so whether it's Swedish or Norwegian, thank you!!!
Enjoyed this and expect to make it again! Next time I will add almond extract to the bottom crust, too. I did "up" the extract in the puffy layer--it just needed more! If you are not going to serve this right away, I suggest not frosting it until shortly before serving--my frosting sort of soaked in overnight and I had to refrost, but it was still great!
I had a similar recipe years ago, but lost it. This one was much easier and just as tasty! Made as written, but added toasted almond slices to the finished product. Yum!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 427
** Calories from Fat: 246
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