Flaky, soft pastry with a silky almond icing, topped with crunchy almonds.
Ok I’m officially confused…I’ve spent 30 minutes researching the difference between a kringle and a kringler. Kringles are a Scandinavian pastry, but they vary slightly depending on what country they come from. Kringle means ring, but this recipe is a rectangle so I guess this is a kringler? I feel pretty lost…more lost than trying to figure out any sort of logic behind bonds payable, par value, bond discounts, and bond premiums… so pretty lost! From what I can figure out, this recipe seems to be a cheat version of a true kringle made with a yeast pastry…but I really don’t know. All I know is that this is absolutely deliciously yummy!
This is the sixth and final Christmas Yumminess Countdown recipe! We’ve made Chocolate Almond Cherry Biscotti, Chocolate Chip Almond Scones, Almond Joy Coconut Macaroons (by far the biggest hit on my blog thus far), Chocolate Covered Coffee Beans, Christmas Sugar Cookies, and now Kringle! 4 out of 6 were almond recipes…I may need to rename this countdown “Christmas Almond Yumminess Countdown“!
Since I’ve been home stats:
Days worked: 6
Catering orders completed: 3
Kringles or Kringlers eaten: 1
Cookies eaten: 15
Truffles eaten: 2
Plates of french fries eaten: 7
Times been to yoga:1
Times toppled over at yoga: 10
You could whip this up well in advance if you wanted this yumminess on your plate Christmas morning. This is one of those recipes that is actually better after you let it sit for a few days. This kringle recipe is super awesome because you don’t have to mess around with yeast dough! It takes about an hour to whip up, and then you’ve got a few mornings of yummy kringle waiting for you.
Enjoy your kringle/kringler eaten’!
- 1 cup all-purpose flour
- 1 Tablespoon granulated sugar
- ½ cup salted butter, softened
- 2 Tablespoons cold water
- 1 cup water
- ½ cup salted butter
- 1 cup all-purpose flour
- 3 eggs**
- 1 teaspoon almond extract
- 1½ cup powdered sugar
- 3 Tablespoons salted butter, softened
- ½ teaspoon almond extract
- 2 Tablespoons milk
- sliced almonds for decoration (optional)
- Mix flour, sugar, and butter in an electric mixer.
- Add cold water a little at a time.
- Spread onto an ungreased cookie sheet with your fingers or a spatula into about a 10x10 inch square.
- Preheat oven to 450ºF.
- Heat water and butter in a medium sized pan over medium-low heat until butter has melted.
- Remove from heat and add flour.
- Place pan back over low heat and stir until a ball forms.
- Beat eggs in one at a time.
- Add almond extract.
- Spread over crust.
- Bake at 450ºF for 10 minutes and then lower the temperature to 350ºF and bake for another 30 minutes or until the kringle is golden brown and slightly puffy on top.
- Let cool.
- Mix powdered sugar, butter, extract, and milk together in an electric mixer until smooth and there are no lumps.
- Spread over cooled kringle and top with almonds.
Serve cold or at room temperature.
Store in an air tight container in the fridge up to a week… as if it could last that long!
Recipe adapted from The Transplanted Baker