Swedish Kringler or Almond Puff

Name: Swedish Kringler or Almond Puff
Yield: varies by the sizes you cut the slices 24
Ingredients: STEP ONE; 1/2 c soft butter or margarine; 1 c all purpose flour; 2 Tbsp water; STEP TWO; 1/2 c butter or margarine; 1 c water; 1 tsp almond extract; 1 c flour; 3 eggs; CONFECTIONERS SUGAR GLAZE; 1 1/2 c powdered sugar; 2 Tbsp butter, soft; 1 1/2 tsp almond flavoring or vanilla; 1-2 Tbsp warm water

By mary Armstrong
@emit1961

This is my personal favorite "favorite". It is the butteryist, richest, flakiest, custardiest, yummiest, creation with so few ingredients. This recipe goes way, way back to the 1940's and it is always a hit no matter when I bake it or to who I serve it to...

Rating:

★★★★★ 2 votes5

Comments:

14 Comments

Serves:

varies by the sizes you cut the slices 24

Ingredients

STEP ONE
1/2 c

soft butter or margarine
1 c

all purpose flour
2 Tbsp

water
STEP TWO
1/2 c

butter or margarine
1 c

water
1 tsp

almond extract
1 c

flour
3

eggs
CONFECTIONERS SUGAR GLAZE
1 1/2 c

powdered sugar
2 Tbsp

butter, soft
1 1/2 tsp

almond flavoring or vanilla
1-2 Tbsp

warm water
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How to Make Swedish Kringler or Almond Puff

Step-by-Step

STEP ONE:
Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture.
Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
STEP TWO:
In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
STEP TWO cont:
Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice.

When serving, slices can be cut as thick or thin as you like:))