Swedish Kringler Bars
Crust:
1/3 C. butter, cold, cut into small pieces
1 C. flour
¼ tsp. salt
2 to 3 T. water
Cut butter into flour and salt using a pastry blender or the pulse function on a food processor. Add water gradually while stirring with a fork just until dough can be formed. Form into a square. Coat well with flour. Roll out on cookie sheet to a 14 x 18 inch rectangle.
Topping:
½ C. butter
1 C. water
1 C. flour
½ tsp. salt
½ tsp. almond extract
3 eggs
¼ C. sliced almonds
Melt butter in water. Stir in flour and salt. Cook stirring constantly until very thick and mixture leaves sides of pan. Add almond extract and egg, one at a time, beating well after each. Stir in almonds. Spread over crust. Bake at 350 degrees for 50 to 60 minutes. Frost warm. Sprinkle additional sliced almonds over the icing if desired. Cut into strips or bars using a pizza wheel.
Icing:
1 C. powdered sugar
2 T. butter, softened
1 T. milk
½ tsp. almond extract
Beat until smooth.
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