Introduction

Enjoy a slice of homemade almond kringle, a flaky pastry filled with a creamy almond filling and topped with a delicate glaze. This recipe combines buttery dough, toasted almonds, and a sweet glaze for a delightful treat perfect for any occasion.

The image shows a round cake cut into slices on a wooden board, with a thick golden-brown base layer that looks soft and crumbly. On top of this base, there is a popcorn or caramel layer, covered with a generous drizzle of white icing forming thin cross lines. Scattered generously over the top are whole and sliced almonds, adding a crunchy texture. Some almonds and crumbs are scattered around the board, enhancing the natural and rustic feel. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Dough:

2.5 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup cold unsalted butter, cubed
0.5 cup ice water

For the Filling:

1 cup granulated sugar
1 cup heavy cream
1 cup blanched slivered almonds
0.25 cup all-purpose flour
1 teaspoon almond extract
0.5 teaspoon vanilla extract
1 pinch salt

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk or heavy cream
0.25 teaspoon almond extract

Instructions

Step 1: In a large bowl, whisk together 2.5 cups of flour and 1 teaspoon of salt. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 2: Gradually add 0.5 cup of ice water, mixing gently until the dough just comes together. Shape into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.
Step 3: Preheat the oven to 350°F (175°C). Spread the slivered almonds on a baking sheet and toast for 8-10 minutes until golden and fragrant. Let cool.
Step 4: Grind the toasted almonds in a food processor to create almond meal.
Step 5: In a medium saucepan, combine the sugar, heavy cream, flour, almond meal, almond extract, vanilla extract, and a pinch of salt. Cook over medium heat, stirring frequently until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
Step 6: Increase the oven temperature to 375°F (190°C). Line a baking sheet with parchment paper.
Step 7: Roll out the chilled dough on a floured surface into a 12×18-inch rectangle. Spread half of the filling evenly over the dough.
Step 8: Roll the dough jelly-roll style, seal the edges, and shape into a horseshoe. Place on the lined baking sheet.
Step 9: Repeat with the remaining dough and filling to make a second kringle.
Step 10: Bake for 25-35 minutes until golden brown. Allow to cool on the baking sheet for 10-15 minutes before transferring to a wire rack.
Step 11: For the glaze, whisk together powdered sugar, milk or cream, and almond extract until smooth. Drizzle over the cooled kringles and sprinkle additional slivered almonds on top. Let the glaze set before serving.

Tips & Variations

Use very cold butter and keep the dough chilled to ensure a flaky, tender crust.
For extra crunch, sprinkle additional toasted almonds on top before glazing.
Substitute almond extract with a few drops of orange blossom water for a floral twist.
If you prefer, add a handful of raisins or chopped dried apricots to the filling for added texture and sweetness.

Storage

Store leftover kringle in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the oven at 300°F (150°C) for about 10 minutes to restore flakiness.

How to Serve

A close-up image of a round almond pastry with two slices cut out, placed on a wooden board. The pastry has a golden-brown flaky crust with a soft, light beige inside. It is topped with a layer of slivered almonds that add texture and a drizzle of white icing that forms thin diagonal lines over the top. Some almond slices and crumbs are scattered around the pastry on the wooden board. The background is blurred with a white marbled texture beneath the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before using. Just make sure to keep it tightly wrapped to prevent drying out.

Can I freeze almond kringle?

Absolutely. Wrap the baked and cooled kringle tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and refresh in the oven before serving.