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Krist Kringle Recipe

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This recipe for Krist Kringle, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Mahaffey
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour, sifted
2 tbsp water
1/2 cup butter
mix as pie crust and pat on cookie sheet in 3 strips 3 inches wide.
Icing:
1 cup powder sugar
1 tbsp butter
1 tsp almond
Spread over pastry and add slivered almonds.

Directions:
Directions:
Heat 1 cup water and 1/2 cup butter to boiling point. Remove and add 1 cup flour, beat with fork. Put back on stove, heat until it forms ball. Remove and add 3 eggs one at a time. Beat well, add 1/2 tsp almond extract. Spread on first mixture. Bake 60 minutes in 350 oven. Cool.

Personal Notes:
Personal Notes:
I tried stepping this up by adding a layer of almond paste between the two layers of pastry before baking. Nummy. Michael

 

 

 

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