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Norwegian-Style Kringle

Recipe Ingredients


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

3 eggs


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.

Servings: 8


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