Swedish Kringler

This is one of our favorite treats..... and I had a good excuse to make it! I wanted to bake something to bring over to one of my friends who had surgery. The recipe makes two, which is always good as Brent usually complains that I give all the "good stuff " away. And it is good. It's buttery. It's rich. It melts in your mouth. The almond flavor is incredible. I guarantee it will disappear!

Swedish Kringler

1 c. flour
1/2 c. butter
1-2 T. water
Mix flour,butter,and water as for a pie crust. Press into two 4 inch wide strips the length of a cookie sheet. Set aside.

1 c. water
1/3 c. butter
1 c. flour
3 eggs
1 tsp. almond extract
Heat the water and butter to boiling. Remove from heat. Stir in the flour, beating until smooth. Add the eggs one at a time, and beat until smooth after each one. Add almond extract. Spread mixture over crust. Bake at 375 for 45 minutes. Cool.


Frosting:
1 c. powdered sugar, sifted
1 1/2 T. cream
1 T. softened butter
2 tsp. almond extract

Mix and spread on top of cake. Sprinkle with sliced almonds.