This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.

  • In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.

  • Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.

  • Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Nutrition Facts

427 calories; protein 5.9g 12% DV; carbohydrates 39.7g 13% DV; fat 27.4g 42% DV; cholesterol 137.1mg 46% DV; sodium 202.4mg 8% DV. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2003
You can use milk rather than the heavy cream-it still tastes delicious. Really tastes best if you don't replace the almond extract with any other flavor. Read More
(32)

Most helpful critical review

Rating: 3 stars
01/19/2011
This was just okay to me. It was very rich and buttery but didn't have much flavor besides an extremely strong almond extract flavor. I even cut the amount of extract in half for both the puff and the frosting. The pastry looked just gorgeous even though it fell a bit. I frosted it when the puff was cool and sprinkled it with toasted sliced almonds. However I was really unimpressed with the taste and texture of this. The puff sank and created a very strange flavorless custard-like center which was somewhat drippy and unappealing. The bottom layer was really yummy to me like a savory shortbread. It really didn't have a lot of flavor though but the texture was magnificent. Altogether this recipe is definitely not inedible but I wouldn't make it again. Read More
(11)
46 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/11/2003
You can use milk rather than the heavy cream-it still tastes delicious. Really tastes best if you don't replace the almond extract with any other flavor. Read More
(32)
Rating: 4 stars
07/14/2006
Try boiling 1 cup of water with 1/2 cup butter. Take it off the heat and stir in 1 cup of flour. Add the 3 eggs one at a time stirring inbetween each. Add the almond extract. Spread on the greased cookie sheet and bake. It cuts out one of the steps and makes it quick and easy to make. Frost and sprinkle with almonds when it is almost cool. Read More
(28)
Rating: 5 stars
09/01/2007
This is one of my favorite pastries. It looks & tastes so fancy but is easy to make. I've found 1/2 tsp. almond flavoring is enough both in the 2nd layer & in the frosting. Be sure and mix the water butter & flour well before adding the eggs in the second layer or you will have a gloppy mess. Also it's probably important to add the eggs one at a time and beat after each. I sometimes take shortcuts in recipes but this is one you should follow pretty carefully. When I make these I divide the first dough into 2 parts and flatten on an ungreased cookie sheet to make 2 strips three inches wide and the length of the sheet. Then I spread the second layer evenly over each crust. I also use skim milk in the frosting & it turns out great. Read More
(22)
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Rating: 3 stars
01/19/2011
This was just okay to me. It was very rich and buttery but didn't have much flavor besides an extremely strong almond extract flavor. I even cut the amount of extract in half for both the puff and the frosting. The pastry looked just gorgeous even though it fell a bit. I frosted it when the puff was cool and sprinkled it with toasted sliced almonds. However I was really unimpressed with the taste and texture of this. The puff sank and created a very strange flavorless custard-like center which was somewhat drippy and unappealing. The bottom layer was really yummy to me like a savory shortbread. It really didn't have a lot of flavor though but the texture was magnificent. Altogether this recipe is definitely not inedible but I wouldn't make it again. Read More
(11)
Rating: 5 stars
01/02/2005
This is EXACTLY what my Norwegian grandma made every year for Christmas (shaped into an oval ring)! The recipe is a bit labor-intensive but well worth it. Absolutely delicious and it keeps for days after. Every bite took me back to childhood... so whether it's Swedish or Norwegian thank you!!! Read More
(9)
Rating: 5 stars
10/23/2011
If you're looking for my Great Grandma Bertha's kringle recipe this is IT! Don't listen to the people that are customizing this recipe make it AS IS. You can't change perfection! Kringle is a must at holidays baby showers and whenever I can think of an excuse to make it...:-) Read More
(8)
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Rating: 5 stars
12/29/2011
Enjoyed this and expect to make it again! Next time I will add almond extract to the bottom crust, too. I did "up" the extract in the puffy layer--it just needed more! If you are not going to serve this right away, I suggest not frosting it until shortly before serving--my frosting sort of soaked in overnight and I had to refrost, but it was still great! Read More
(7)
Rating: 5 stars
01/05/2009
I had a similar recipe years ago but lost it. This one was much easier and just as tasty! Made as written but added toasted almond slices to the finished product. Yum!! Read More
(5)
Rating: 2 stars
08/18/2010
I think I must have been expecting something else when I made this. It wasn't good. The frosting is awesome! The bottom layer is completely flavorless and pointless. The middle layer needs more flavor and sweetness. It was very bland. The best part was the frosting. I think I might try this again but skip the bottom layer of crust because it really doesn't need it and it just crumbles and is dry and flavorless. I will add some sugar to the middle layer and more almond flavor. I couldn't taste any almond in the middle layer. Also I don't know if it just my oven but I don't usually have a problem and I bake A LOT....but I baked for 55 minutes and it looked done I stuck in a toothpick and it came out clean but it was NOT done in the middle. I tried to stick it back in but by the time I got it in it had already flattened out and it was too late. Don't trust the toothpick test. I think when it looks done keep it in another 10 minutes or something. I am going to try to find another recipe but if I can't find one then I'm going to try this again and alter it. Read More
(4)
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