OSLO KRINGLE (Norwegian Coffee Cake)
1/4 lb. unsalted REAL butter
1 cup water
dash salt
1 cup flour
3 eggs
1/4 tsp almond extract
***
Preheat oven to 400. Grease or line a baking sheet with parchment paper & set aside.
Combine butter, water & salt; bring to a boil. (I put them into a pint pyrex measuring cup; then microwave for 2 minutes). Remove from heat and add flour, stirring until well combined. Add eggs, one at a time, then extract, while beating continuously. Spoon dough into a ring onto the baking sheet. Spread a little with the back of a spoon.
Bake in preheated 400 oven for 10 min; reduce heat to 325 and bake another 15-20 minutes (time depends on how thin you spread it). Cool slightly. (It will puff up in the oven, and fall slightly as it cools)
Frost with almond frosting and sprinkle with sliced almonds or colored sugar.
ALMOND Glaze:
2 TB butter, softened
1 cup sifted powdered sugar
(for sugar-free: whisk together 3/4 cup regular Splenda + 1/4 cup cornstarch)
1 TB milk or cream
1/8 tsp almond extract
sliced or chopped almonds
Combine all ingredients (except nuts); whisk until smooth and spreading consistency. Spread over Oslo Kringle and sprinkle with nuts. Serves 8
***
TIP: You could also sprinkle the top with bands of green, gold and purple colored sugar to use as a KING CAKE for MARDI GRAS.