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Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.
- Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
- To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
- Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
- While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
- After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.
This is the recipe I make every year for Christmas breakfast. I make my frosting a little thinner, like glaze, and sprinkle with slivered almonds while still wet. It is yummy, and always disappears quickly.
I had lost my recipe and have been searching for a long time. This is it! Thanks, chef 1203228
I was just going to post my mom's recipe and here it is already! The only difference is that after she frosts it she sprinkles it with chopped walnuts and dots it with maraschino cherries. It is so good! Thanks for posting!