So, the holidays have come and gone.  I should have posted this recipe a month ago BEFORE the holidays.  But, you see, I am just not always that on top of things.  Alas, the time must be right because this is when this post is taking place.  Now.  When I can think clearly and reflect on the wondrous creation that is Christmas Kringler, with nary a thought of gift wrapping or cookie baking to be found in my over-stimulated brain.

Kringler is a Scandinavian pastry and is, hands down, my all time favorite thing in the whole wide world.  It holds deep childhood memories for me, as it was tradition for my own dear mom to grace us with this delightful confection on Christmas morning.  My grandma made it for my mom, and my great-grandmother made it for my grandma.  I’m not exactly sure where the legacy begins.  I just know I love it and never want it to end.  So, I continue the legacy with my sweet family.  Kringler also contains the very same almond extract that always makes my heart go pitter-patter.  Oh almond extract!  Divine.  Delightful.  And did I mention that it’s IN the Kringler?  AND in the frosting?   Be still, my beating heart.  Without further ado, I introduce you to the renowned and glorious Christmas Kringler.

Read through all directions before beginning, as there are three parts to the process.

But don’t be afraid.  It’s all very basic.  And DIVINE.

Kringler Recipe

 

 

 

I like to enlist my husband to help with the mixing in of the eggs (one at a time) portion.  It gives him the satisfaction of helping and saves my arm from the heavy stirring.

I have also used milk when I did not have any cream and it works just fine for the frosting.

We even shared this with friends once as dessert.  Although, usually it holds its sacred spot of December 25th.

I invite you to try this recipe and if it feels right, to add it to your Christmas morning tradition.

Happy 2014!

P.S.  If you get the urge for Kringler throughout the year, try these Almond Meltaway Cookies.