1/2 cup butter

1 cup flour

2 Tbsp. water

In a medium bowl, place 1/2 cup butter (one stick) and 1 cup flour. Cut together with pastry blender. Add 2 Tbsp. water and mix like pie crust. Pat onto jellyroll pan into two long sections, about 4”x 16” each.


1/2 cup butter

1 cup water

1 cup flour

3 eggs

1 tsp. almond extract

Place 1/2 cup butter (one stick) and 1 cup water in a kettle. Bring to a boil. When butter is melted, remove from heat and stir in 1 cup flour until blended. Stir in (one at a time) 3 eggs. Add 1 tsp. almond extract. Spread this lightly over the two crusts, half of it on each.

Bake at 375º F for 40 minutes or until lightly browned on top. Cool before frosting.


1/2 cup butter, softened

2 tsp. almond extract

1/2 tsp. vanilla

2 ± cups powdered sugar

1 Tbsp. milk

Sliced almonds

Mix together 1/2 cup softened butter (one stick), 2 tsp. almond extract, 1/2 tsp. vanilla and 1/2 lb. (about 2 cups) powdered sugar. Add a tablespoon or so of milk to make spreadable consistency. Spread frosting over cooled Kringle and cut into fingers. Sprinkle with sliced almonds.