INGREDIENTS FOR 12 PIECES (9 pieces in parentheses)
Crust:
1 cup (3/4 cup) all purpose flour
1/3 cup (1/4 cup) powdered sugar
1/2 cup (1/3 cup) very soft butter (part coconut oil OK)
3 tbsp. (2 tbsp.) cold water
Filling:
1 cup (2/3 cup) water
1/2 cup (1/3 cup) butter
1 cup (2/3 cup) flour
3 eggs (or 2 large eggs)
1/2 tsp. almond extract
pinch of salt
1/3 cup (1/4 cup) sliced almonds
Frosting:
1 cup (2/3 cup) powdered sugar
3 tsp. (2 tsp.) butter
1/2 tsp. vanilla
1/2 tsp. almond extract
4 tbsp. (3 tbsp.) cream
3 tbsp. (2 tbsp.) toasted almond slices
PROCEDURE
1. For crust: Mix all ingredients together and pat the dough into a 8×20 inch (20×28 cm) pan or 8×8 inch (20×20 cm) non-stick pan. (add a little more water if necessary – dough should form a ball like pie crust).
2. For filling: Combine water, butter and salt in a saucepan and bring to a boil. Add the flour all at once and mix until until the dough detaches from the sides of the pan (like choux or cream puff dough) Remove from the heat.
3. Now add the eggs, one at a time, beating well after each egg. Beat in the almond extract and quickly spread the mixture over the crust. Press almonds over the top.
4. Bake at 400deg F (190deg C) for 10 minutes, then reduce the heat 350deg F (170deg C) and bake 30-35 minutes longer
or until golden. Remove from oven and let cool.
5. In the meantime combine frosting ingredients (except almonds) and beat together adding enough cream for a soft consistency. If you want to drizzle the frosting add more cream. Spread or drizzle frosting over the pastry and sprinkle the toasted almonds over the top.
TIP: Quickly toast almonds in a small pan over low heat, stirring constantly with a wooden spoon until golden. This Danish Almond Kringle is also good served warm.