| norwegian-style Kringle servings: 8 kringle
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 glaze
1 1/2 Cups Sifted Confectioners' Sugar
1 1/2 Teaspoons Vanilla Extract
2 Tablespoons Unsalted Butter, Softened
1 Tablespoon Milk topping
3/4 Cup Slivered Almonds
1 Tablespoon Confectioners' Sugar preheat 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. |
