Scandinavian Kringler

From Shirley Evans
Makes 16 to 20 servings

Crust
1 c. AP flour
1/2 c. butter, chilled
2 to 3 Tbsp. ice water

Topping
1 c. water
1/2 c. butter
1 c. AP flour
3 eggs
1/2 tsp. almond extract

Frosting
1 c. powdered sugar
1 Tbsp. butter, softened
1/2 tsp. almond extract
2 to 3 Tbsp. milk or cream
1/4 c. sliced almonds or chopped nuts

Make crust: Place flour in small bowl. Using pastry blender or fork, cut into chilled butter until mixture is crumbly. Sprinkle with ice water 1 tablespoon at a time. Stir with fork just until soft dough forms. Form dough into ball. Divide dough in half. Form each half into 12-inch rope. On ungreased cookie sheet, flatten each rope into 12x3-inch strip.

Make topping: Heat oven to 350 degrees. In medium saucepan, bring water and butter to a boil. Remove from heat. Immediately stir in flour until smooth. Add eggs 1 at a time, beating until smooth after each addition. Stir in almond extract. Spoon half of batter over each crust, spreading to within 1/4 inch of edges. Bake at 350 degrees for 50 to 60 minutes or until golden brown and puffy. Immediately remove from cookie sheet; cool. (Topping will shrink and fall.)

Make frosting: In small bowl, blend all frosting ingredients except almonds, adding enough milk for desired spreading consistency. Spread over cooled kringler. Sprinkle with almonds. Cut into slices and serve.