Almond Kringle

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On the morning of St. Nicholas Day, December 6 this week, I made a European treat, a Kringle. It is simply a choux pastry which is baked and glazed.  A variety of nuts or chopped fruit may be added.  This one has almond flavoring in the dough as well as glaze, and is topped with sliced almonds.  Although the water, butter, and flour are mixed quickly by hand, I highly recommend using an electric stand mixer for beating in the eggs one at a time – this develops alot of muscle if you do it by hand.

Almond Kringle

1 cup water

1/4 cup butter

1 cup flour

4 eggs

1/2 teaspoon almond extract

dash of salt

Glaze:

1 1/2 cups powdered sugar

2 Tablespoons water

1/2 teaspoon almond extract

1 Tablespoon fresh lemon zest

Sliced almonds

Preheat oven to 425 degrees. In a medium saucepan, bring water and butter to boil, then remove from heat.  Add flour all at once and stir quickly until mixture forms a ball.  Transfer mixture to bowl of electric stand mixer and set paddle to slow.  Add eggs one at a time, beating after each addition.  Add almond extract and salt, then turn mixer to medium and beat until shiny and well blended.  Spread the dough into circle (about 10 inches) on buttered baking sheet.  Bake for 30 minutes until golden brown. Do not overbake. While Kringle is baking, mix glaze by combining all ingredients and stirring until smooth.  Drizzle glaze over warm Kringle and sprinkle with almonds.  Serve immediately.

 

 

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