This is a variation of the traditional almond Scandinavian coffeecake.
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1 cup all-purpose flour
1/2 cup Land O Lakes® Butter slightly softened
2 tablespoons water
1 cup water
1/2 cup Land O Lakes® Butter
1 teaspoon maple extract
3 large Land O Lakes® Eggs
1 1/2 cups powdered sugar
2 tablespoons Land O Lakes® Butter softened
2 tablespoons milk
1/4 cup chopped pecans
Heat oven to 350°F.
Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs.
Stir in 2 tablespoons water. Press mixture into ball by hand. Divide in half.
Pat each half to 12x3-inch rectangle about 3 inches apart on ungreased baking sheet. Set aside.
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted. Stir in maple extract. Remove from heat; stir in 1 cup flour. return to heat. Cook over low heat, stirring constantly, 1 minute or until mixture forms a ball. Remove from heat.
Beat in eggs, one at a time, with wire whisk until smooth and glossy.
Spread half of egg mixture over each pastry rectangle. Bake 50-55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
Combine all glaze ingredients in small bowl. Beat at low speed 1 minute. Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
Spread glaze over kringle. Sprinkle with nuts.
Lemon Pecan Kringle - Omit maple extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons grated lemon peel. Omit maple extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice.
Almond Kringle - Omit maple extract in topping. Substitute 1 teaspoon almond extract. Omit maple extract in glaze. Substitute 1/2 teaspoon almond extract or 1 teaspoon vanilla extract.
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