Norwegian-Style Kringle Servings: 8 Kringle 1/2 cup (1 stick) unsalted butter, sliced 1 cup milk 1 cup all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon pure almond extract 3 eggs Glaze 1 1/2 cups sifted confectioners' sugar 1 1/2 teaspoons vanilla extract 2 tablespoons unsalted butter, softened 1 tablespoon milk Topping 3/4 cup slivered almonds 1 tablespoon confectioners' sugar Preheat oven to 375 degrees F. To begin the bottom layer: Using the softened stick of unsalted butter, cut it into the first cup of flour until it looks pebbly. Use a fork to stir in a pinch of salt and the ice water until the mix is a soft dough. Form the dough into two 14 x 3-inch rectangles on an ungreased cookie sheet. Set aside. Begin the top layer: In a medium saucepan, heat the milk and the sliced stick of butter until boiling and remove from heat. To the milk and butter add 1 cup flour and stir until smooth. Beat the sugar and eggs one at a time into the flour milk mixture. Beat well. Spread this mixture over the two bottom layers. Bake until lightly browned. While Kringle is baking, prepare glaze: Combine the sifted confectioner's sugar, vanilla extract, softened unsalted butter and milk. Drizzle glaze over the still-warm Kringle and set aside. In a small bowl, toss slivered almonds with confectioners' sugar. Sprinkle almonds over the top of the Kringle while the glaze is still tacky.