Kringler

A Swedish coffee cake with a custard-like layer.

1 cup butter or margarine
1 cup all-purpose flour
1 cup plus 2 tablespoons water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
Powdered Sugar Glaze
Almond slice or chopped nuts

Preheat oven to 350 degrees. Chill cookie sheet. Cut 1/2 cup butter into one cup of flour until particles are the size of small peas. Sprinkle two tablespoons water over flour mixture,  stirring with a  fork.  Gather pastry into a ball; divide into halves and chill while making topping. Heat remaining one-half cup butter and one cup water to a rolling boil; remove from heat. Add eggs one at a time; beating  until  smooth  and  glossy  after  each  addition.  quickly stir in almond extract and one cup of flour.  Stir vigorously over low heat until mixture forms a ball, about one minute; remove from heat. Flour hands and pat each half of chilled  dough  into  a  12x3-inch rectangle  on  ungreased, chilled cookie sheet.  Spread half of the topping over  each  rectangle.  Bake  until  topping  is  crisp  and brown, about 45 minutes. (Topping will shrink and fall.) Spread With sweet bread glaze; sprinkle with nuts. Makes two coffee cakes (five or six servings each).