Scandinavian Kringler

From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 1  cup flour
• 1⁄2 cup butter, chilled
• 2  tablespoons  ice water

• Puff topping

• 1  cup water
• 1⁄2 cup butter
• 1  cup flour
• 3  eggs
• 1⁄2 teaspoon  almond extract

• Frosting

• 1  cup powdered sugar
• 1  tablespoon butter, softened
• 1⁄2 teaspoon  almond extract
• 2 -3  tablespoons milk
•  sliced almonds, if desired

Directions

1. Measure 1 cup flour into mixing bowl.
2. Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
3. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
4. Divide dough in half.
5. On ungreased cookie sheet, press each half into a 12x3 inch strip.
6. In medium saucepan, heat water and 1/2 cup butter to boiling.
7. Remove from heat; immediately stir in 1 cup flour until smooth.
8. Add eggs, 1 at a time, beating until smooth after each addition.
9. Stir in 1/2 teaspoon almond extract.
10. Spoon over crust, spreading to 3/4 inch from edges.
11. Bake 50-60 minutes until golden brown and puffy- Cool.
12. Blend powdered sugar, butter, almond extract and milk until smooth.
13. Frost, sprinkle with nuts.
14. Cut into 10-12 slices to serve.