DANISH ALMOND VS. NORWEGIAN ALMOND KRINGLE

In doing research on kringle, I kept reading about Danish Kringle not Norwegian. I learned that Danish Kringle first appeared in Racine, Wisconsin by Danish immigrants in late 1800’s.  I wanted to learn the difference between the two so since the bakery, OH Bakery in Racine would charge $21.49 for the kringle plus $9.99 to ship, I decided to go to my nearest Trader Joe’s and buy the same kringle for $7.99.

Other than the shape, oval vs. one-inch squares, there was no difference in taste. Both Kringles are a multi-layer butter pastry. So since my friend was from Norway, her kringle became Norwegian Kringle. You can add a variety of jams such as cherry, blueberry and even chocolate or cream cheese to the second layer.

Below is a recipe given to me by friends in Florida who got it from a neighbor from Norway.  The  cookies are delicious and last fairly well if kept in an air tight container.  I leave mine on the enclosed porch where the cold seems to keep them fresh.

Layer One

1 cup unbleached all-purpose flour
1/2 cup butter
1 tablespoon water

Blend together.  Press on a 10 x 14-inch baking sheet.  Dip your fingers in cold water to help you press the mixture in place.  It can be done, it takes time and patience.

Layer Two

1/2 cup butter
1 cup water
1 cup unbleached all-purpose flour
3 eggs
1/2 teaspoon pure almond extract

Preheat oven to 350 degrees F. Heat water and butter to the boiling point, remove from heat; add flour.  Stir until smooth.  Beat in eggs, one at a time.  Add almond extract.  Spread on pie crust.  Bake for 45 minutes.

Layer Three

3 cups powdered sugar
3 tablespoons milk
3 tablespoons butter
1 1/2 teaspoons almond extract

Mix together until smooth.  Spread on the cooled Kringle.  Cut into 1-inch squares.  This cookie is very rich!