Norwegian Kringlar

This recipe comes from Nancy Bergh, who died last year. She was a long-time employee of the Minnesota Historical Society and also the proud owner of an extraordinary collection of magic lantern paraphernalia.

Mix like pie crust

1 cup flour
½ cup butter
2 T water

Divide into two rolls and spread into two long strips, three inches wide on a large cookie sheet, spreading it with your fingers, as far as it will go.

Put 1 cup water and ½ cup butter in suacepan, and heat to boiling point. Remove it from the stove and immediately add 1 heaping cup flour, and stir until smooth. Then beat in 4 large eggs, one at a time—beating until smooth after each egg is added. Then add 1 large teaspoon almond extract.

Spread this paste on top of the two slabs of dough concocted above, covering them, and bake at 350 degrees for 55 minutes.

When cool frost with

1 ½ cups powered sugar
1 ½ tablespoons cream
1 ½ tablespoon butter
1 ½ tablespoons almond extract

Bake the same day you plan to serve it, and eat it all up that day.

(It tastes pretty good for breakfast too.)