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Swedish Kringlor Recipe

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This recipe for Swedish Kringlor, by , is from The Olson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen J. Olson
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust - makes 2 - 11 inches x 4 Inches
1 Cup Flour
1 Stick Butter

Topping:
1 Cup Water
1 Stick Butter
1 Cup Flour
2 Eggs
1/2 tsp Almond Extract

Frosting: Purchased frosting with 1 tsp. Almond Extract added.

Sliced almonds for decorations.

Directions:
Directions:
Topping- Mix flour and butter, dough will be slightly sticky. Divide into 2 equal parts. Spread in cookie sheet with fingers or spoon to the rectangle of about 11 x 4 inches.

Topping: Melt together in saucepan the water, and butter and carefully bring to a boil, stirring throughout. Flour in a mixing bowl waiting for boiling butter water. Thoroughly mix adding eggs one at a time, fluff mixture. It should be stiff. Add almond extract.

Dip Topping onto the crust to the edges, spread as thickly as possible.

Bake at 350*F., 30 minutes or golden brown. Topping will rise as it cooks, do not over bake.

Allow to cool before frosting.

Number Of Servings:
Number Of Servings:
6 per Kringlor
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The Kringlor may be frozen before frosting, kept in a tight plastic bag. They are very fragile and should be placed on serving tray when hot or frozen. Frosting helps to hide the crumbling.

 

 

 

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