Norwegian Kringla Recipe. Remove from the heat and beat in flour with a wooden spoon. Beat in eggs one at a time, adding 1/2 tsp. of almond extract after each egg. Add 1 tsp. of almond extract after the third egg. Beat until satiny and shiny smooth. Spread half of the mixture evenly over each strip of dough. Cover the entire surface of the dough.
A traditional Norwegian treat during the holidays! Mix the egg yolks, sugar, sour cream and salt with a hand mixer on medium speed. Add the baking soda, baking powder and vanilla and continue to beat on low speed until combined. Add 3 cups of flower and continue to beat on low speed until incorporated.
Divide the dough into four pieces. Divide each piece into 8 small balls. Roll each ball on a lightly floured surface to an 8" rope, making sure it's as even as possible. Form the rope into a figure eight and seal the ends. Put eight Kringlas on one cookie sheet. Bake for 8 to 12 minutes or until the cookies are light brown.
Crisp cookie of Norwegian origin. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.