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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Norwegian Kringle Recipe

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This recipe for Norwegian Kringle is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Step #1:
1 cup flour
1/2 cup butter, chilled
2 T Ice water

Step #2:
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 tsp almond extract

Frosting:
1 cup powdered sugar
1 T butter or marg, softened
1/2 tsp almond extract
2-3 T milk
Sliced almonds
1/2 tsp almond extract
Directions:
Directions:
1.) Lightly spoon flour into measuring cup, level off. Put into a bowl and cut butter into flour until the size of small peas. Sprinkle with water, I Tablespoon at time. Mix lightly with a fork until flour mixture is moistened and a soft dough forms. Divide dough in half on un-greased cookie sheet. Press each half into a 12 x 3 inch strip.

2.) In a saucepan, heat water and 1/2 cup butter to boiling. remove from heat. Immediately stir in 1 cup flour until smooth. Add eggs one at a time, beating until smooth after each addition. Stir in almond extract. Spoon over prepared crust. Bake 50-60 minutes at 350 degrees till golden brown and puffy. Cool.

3.) Frosting= 1cup powdered sugar, 1 T soft butter or marg, 1/2 tsp almond extract, 2-3 T milk, sliced almonds. Blend powdered sugar, butter, almond extract and milk until smooth. Frost cooled pastry. Sprinkle with nuts. Slice into 8-10 slices.

Enjoy that day or the next. Does not store well. Freeze any leftovers if you must.
Personal Notes:
Personal Notes:
Recipe from our old Bishop's wife Nina Jensen from Norway.

 

 

 

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