SWEDISH KRINGLE - ALMOND PUFF
1/2 c. butter or oleo
1 c. flour
2 tbsp. water

Heat oven to 350 degrees. Cut butter into flour; sprinkle water over mixture. Mix with fork. Roll into ball; divide in 1/2. On ungreased baking sheet put each half into a strip 12x3 inches. Strips should be about 3 inches apart.

1/2 c. butter or oleo
1 c. flour
1 c. water
3 eggs
1 tsp. almond extract

In saucepan heat butter and water to a rolling boil. Remove and quickly stir in almond extract and flour. Stir vigorously over a low heat until mixture forms a boil, about 1 minute. Remove from heat. Beat in eggs, one at a time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until crisp and brown; cool. Frost with confectioners sugar frosting with almond extract added. Sprinkle generously with chopped nuts.