Christmas Kringle Coffee Cake

Summary

Yield
8 Servings
SourceMarion Grasso (1975)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 t
almond extract
2 c
all-purpose flour (divided)
1 c
butter or margarine (divided)
1 c
water (and 2 tbsn., divided)
3
eggs
 
Confectioners' sugar glaze
 
chopped nuts (opt.)

Instructions

For the pastry: Cut 1/2 cup butter or margarine into 1 cup flour as though making a pie crust. Sprinkle 2 tablespoons water over flour mixture and blend with a fork. Roll out or pat pastry into 2 long strips, about 3 inches wide and 1/4 inch thick onto an ungreased cookie sheet.

For the dough: Combine 1 cup water and 1/2 cup butter or margarine in a saucepan and bring to a boil. Add almond extract. Remove from heat and beat in 1 cup flour, stirring by hand with a large spoon. Add eggs, one at a time, beating well by hand after each addition. Spread dough over pastry. Bake at 350° for 55 to 60 minutes, or until lightly browned and well puffed. Allow to cool slightly. Drizzle top with thin glaze and sprinkle with chopped nuts if desired. Serve warm or cool.

Notes

Better double the recipe. It disappears quickly!