A Christmas tradition in our house is to make Kringla, typically flavored with Anise extract. My oldest daughter Megan, likes Kringla, but not the taste of Anise. Lucky for her, I was out of Anise extract and tried Almond Extract instead, and loved the results. I had to double the amount of extract to make sure the Kringla actually carried the almond flavor.
Our new tradition…Almond Kringla.
I usually double the recipe and freeze several to enjoy long after the holidays are gone.
1 cup sugar
1/2 teaspoon almond extract (or more to suit your taste)
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour
- Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
- Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
- Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
- Mix together flour mixture alternately adding egg mixture and sour cream mixture. Dough will be very stiff and you will need to finish mixing with your hands.
- Chill dough overnight. Remove 1-2 cups of dough at a time so the dough remains chilled. Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape. Shape the dough into a pretzel shape and place on a greased cookie sheet.
- Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown. (I have found that every oven is different. Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.) In a convection oven, I’ve found 5 minutes on the middle shelf to be sufficient.
- Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.