Ingredients

2 cups All-Purpose Flour (Extra for dusting as needed)

1 teaspoon Salt (Fine table salt recommended)

1 cup Cold Unsalted Butter (Keep very cold for best results)

1/4 cup Ice Water (Must be very cold)

1/2 cup Granulated Sugar

1/4 cup Heavy Cream (Full-fat preferred)

1 cup Blanched Slivered Almonds (Toast and grind for best flavor)

1 tablespoon All-Purpose Flour (For thickening)

1 teaspoon Almond Extract (Pure extract for best taste)

1 teaspoon Vanilla Extract (Use pure for maximum flavor)

1 pinch Salt

1 cup Powdered Sugar (Sifted for smooth finish)

2-4 tablespoons Milk or Heavy Cream (Adjust for glaze consistency)

Instructions

Step 1: In a mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of salt until evenly combined.

Step 2: Cut in 1 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3: Gradually add 1/4 cup of ice water, mixing until a dough forms.

Step 4: Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours.

Step 5: Preheat your oven to 350°F and toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes, then let cool.

Step 6: Grind the cooled almonds in a food processor until fine.

Step 7: In a saucepan, combine the ground almonds, 1/2 cup granulated sugar, 1/4 cup heavy cream, 1 tablespoon flour, 1 teaspoon almond extract, and a pinch of salt.

Step 8: Cook over medium heat for 5-7 minutes until thickened, then let the filling cool completely.

Step 9: Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 10: Roll out the chilled dough on a floured surface into two rectangles measuring about 12 by 18 inches each.

Step 11: Spread half of the cooled almond filling over one rectangle, then fold the other rectangle over the top to enclose the filling.

Step 12: Transfer the kringle to the prepared baking sheet and bake for 25-35 minutes until golden and cooked through.

Step 13: Remove from oven and let cool on a wire rack for about 10 minutes.

Step 14: Whisk together 1 cup sifted powdered sugar and 2-4 tablespoons milk or heavy cream until smooth to make the glaze.

Step 15: Drizzle the glaze generously over the kringle and garnish with additional slivered almonds if desired.

Tips & Variations

Keep the butter and water very cold to ensure a flaky, tender pastry texture.

For extra depth, add a teaspoon of vanilla extract to the dough or sprinkle cinnamon in the filling.

Try swapping slivered almonds with chopped pecans or walnuts for a different nutty flavor.

If you prefer a citrus note, add a teaspoon of finely grated lemon zest to the almond filling.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours before assembling the kringle. This resting time helps develop the texture and flavor of the pastry.

What can I use if I don’t have almond extract?

If almond extract is unavailable, you can increase the vanilla extract slightly or add a small amount of amaretto liqueur for a similar almond flavor.