Crust 1 CUP Flour
1/2 CUP Butter, chilled
2 TBL Ice Water
Topping 1 CUP Water
1/2 CUP Butter
1 CUP Flour
3 Eggs
1/2 TSP Almond Extract
Frosting 1 CUP Powdered Sugar
1 TBL Butter - Softened
1/2 TSP Almond Extract
3 TBL Milk
Optional - sliced almonds on top and crust can be replaced with
parchment paper.
In a small bowl, cut flour into butter as per pie pastry.
Sprinkle with water one TBL at a time. 
Stir with fork just until soft dough forms.
Divide in half.
Press onto parchment paper lined cookie sheet in
       two strips of 12 x 3 inches.
In medium sauce pan, heat water and butter to a boil. 
Remove from heat and add flour, mix well until smooth. 
Add eggs, one at a time and beat until smooth after each.
Blend in extract, spoon over crusts to within 3/4 inch of edge.
Bake at 350F for 50-60 minutes or until top is golden brown and puffy.
Remove immediately from pan and cool, topping will shrink and fall.
When cool, mix frosting together and spoon over Kringler.

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