Almond Kringle
1/2 c butter, frozen and cut into slivers
1 c. all-purpose flour
1-3 tbsp. ice water (as needed for consistency, I usually use 2, but at Tricia's I used 3 because of the altitude in Utah)
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs
Sliced almonds, if desired
Glaze
2c. confectioner's sugar
2 tbsp. butter, softened
2 tsp. almond extract
2-3 tbsp. milk or cream
In a large bowl with a pastry blender cut 1/2 c. frozen butter slivers into 1 c. flour; sprinkle 2-3 tbsp. water and mix until crumbly. Divide in half and place both portions on ungreased baking sheet. The dough will have pea sized lumps, but don't fret! Shape the two halves into 12x3 in. strips, approx. 3 inches apart on baking sheet; set aside.
In a medium saucepan bring 1/2 c. butter and 1 c. water to boil; remove from heat, and add 1 c. flour; mix until smooth ( I do this step in a kitchen aid). Beat in eggs one at a time mixing well after each egg. Spread dough evenly over 12x3 in. strips covering them completely and filling the space in the middle. Bake pastry dough @ 350 degrees for 55-60 min. I often have to loosely tent the pastry with foil when it has browned to my liking, to allow it to finish baking properly. If you remove the pastry too early, you will have a custard like crust on bottom. The pastry puffs quite a bit while baking, and will fall slightly as it cools.
Meanwhile combine the confectioner's sugar, softened butter, and cream. I tinker with the consistency until it is just pourable. You don't want it too runny, or it will completely fall off when you pour over pastry, but I do prefer to pour rather than ice the pastry with a knife. It looks prettier this way :-) After glazing the pastry, I sprinkle sliced almonds on the pastry while the icing is still wet. Cut pastry in bars and serve.
Delicious!
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