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 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 (175°C) and toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes.

Step 6: Remove almonds from the oven and let cool, then grind them 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 all-purpose flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and a pinch of salt.

Step 8: Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.

Step 9: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

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

Step 11: Spread half of the cooled almond filling evenly over one rectangle.

Step 12: Fold the second rectangle over the top and press the edges to seal gently.

Step 13: Transfer the assembled kringle to the prepared baking sheet and bake for 25-35 minutes, or until golden brown.

Step 14: Remove the kringle from the oven and let it cool on a wire rack for about 10 minutes.

Step 15: For the glaze, whisk together 1 cup sifted powdered sugar and 2-4 tablespoons milk or heavy cream until smooth and pourable.

Step 16: Drizzle the glaze generously over the kringle and garnish with additional slivered almonds if desired.

Tips & Variations

For an extra flaky crust, keep your butter and water as cold as possible throughout dough preparation.

Substitute almond extract with almond liqueur for a boozy twist.

Try adding chopped dried cherries or raisins to the almond filling for a fruity variation.

To toast almonds evenly, stir them once halfway through baking.

Use a serrated knife to cut the kringle to maintain its delicate layers.

Storage

Store the kringle in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat gently in a warm oven or microwave to restore flakiness before serving. The glaze is best applied just before serving to maintain its freshness.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours in the refrigerator or frozen for up to one month. Thaw in the refrigerator before rolling out.