1/2 cup (1 stick) unsalted butter, sliced
1 cup milk
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon pure almond extract
1 1/2 cups sifted confectioners' sugar
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, softened
1 tablespoon milk
3/4 cup slivered almonds
1 tablespoon confectioners' sugar
Heat oven to 375 degrees F.
To begin the bottom layer: Using the softened stick of unsalted butter, cut it into the first cup of flour until it looks pebbly. Use a fork to stir in a pinch of salt and the ice water until the mix is a soft dough. Form the dough into two 14 x 3-inch rectangles on an ungreased cookie sheet. Set aside.
Begin the top layer: In a medium saucepan, heat the milk and the sliced stick of butter until boiling and remove from heat. To the milk and butter add 1 cup flour and stir until smooth. Beat the sugar and eggs one at a time into the flour milk mixture. Beat well. Spread this mixture over the two bottom layers. Bake until lightly browned.
While Kringle is baking, prepare glaze: Combine the sifted confectioner's sugar, vanilla extract, softened unsalted butter and milk. Drizzle glaze over the still-warm Kringle and set aside.
In a small bowl, toss slivered almonds with confectioners' sugar. Sprinkle almonds over the top of the Kringle while the glaze is still tacky.
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