I had my first Kringler not too long ago and I guess you could say...I am a fan. So far I've made two batches. I've used an ungodly amount of butter. And I'm not a bit sorry.
The recipe I initially used seem to come out a little uneven--- too much topping for the crust that was made, so I modified it to make a large pan (share with your family and friends!) because really, isn't more better?
This is the recipe as it stands now, and I hope you get to try it with a hot cup of coffee! It's pure heaven:
2 cups flour
1 cup (2 sticks) butter
1/4 cup water
1/2 cup (1 stick) butter
1 cup water
1 cup flour
1 teaspoon almond extract
1 cup powdered sugar
1/4 teaspoon almond extrant
1.5 tablespoons milk
sliced almonds for garnish
Start with the crust:
Combine the flour and butter with blender. Add the water and blend until smooth. Using a greased cookie sheet, (I like to line mine with foil for easier clean up) and pat and spread the crust in a thin layer to fit the sheet. It should be pretty even and thing and close to the edges as possible. Put the pan with the crust in the refrigerator to cool.
Set oven to 350 degrees and then start on custard.
Combine the butter and cup of water in a small sauce pan, bringing to a boil. Then remove from heat and add flour, mixing until it becomes smooth. Beat in eggs, one at a time. The mixture should be looking very custardy now! Blend in the almond extract and then smooth this mixture on top of the cooled crust. Bake until custard is a light golden, 50-55 minutes. Remove from the oven and let cool, the custard top with settle and flatten a bit into the crust.
Combine 1 cup powdered sugar and 1/4 teaspoon almond extract and 1.5 tablespoons milk until smooth and white. Drizzle over the top of the kringles with a fork. Sprinkle with toasted almonds, then cut into strips (I like to use a pizza cutter to do this quick and evenly) and serve either hot or cold.