Almond Puff aka Scandinavian Kringler

From Shirley Evans
Makes 10 to 12 servings

1 c. butter, softened, divided
2 c. flour, divided
1 c. plus 2 Tbsp. water, divided
1 tsp. almond extract
3 eggs
Prepared Glaze (see below)
Chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips should be about 3 inches apart.

In medium saucepan, heat 1/2 cup butter and 1 cup 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. Divide in half; spread each half evenly over strips, covering completely.

Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with nuts.


Glaze: Mix 1-1/2 c. powdered sugar, 2 Tbsp. softened butter, 1-1/2 tsp. almond extract and 2 Tbsp. warm water until smooth.