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.
5 comments:
LOVING your new blog Laurie! Thank you so much for typing out the recipe, too, for people like me who always email....my eyes are failing...
Hugs,
~Lorri
mmmmmm, this sounds awesome!
Thanks for sharing!
SherryBee in AZ
Did you use heavy whipping cream?
You can use either cream or heavy cream!
Thank you for sharing! This is nearly identical to my late grandmother’s handwritten Swedish Kringle recipe in her recipe box which is now mine. She grew up in Duluth. It was heartwarming to read your post and see you live in MN.
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