Name: Ultimate Homemade Almond Kringle Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: Scandinavian
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); Additional Slivered Almonds (For garnish)

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Introduction

Discover the joy of baking with this Ultimate Homemade Almond Kringle recipe. This flaky, buttery pastry filled with a rich almond cream is perfect for breakfast or a special treat. With simple ingredients and clear steps, you’ll create a bakery-quality delight right in your own kitchen.

A golden-brown almond croissant sits on a white plate, showing its flaky layered pastry with a shiny, slightly glazed top sprinkled with powdered sugar and thin almond slices. The croissant is cut to reveal three main layers inside: a crispy outer layer with deep brown edges, a soft middle layer filled with creamy almond paste dotted with whole and sliced almonds, and a light, flaky bottom crust. The plate rests on a white marbled surface, with warm natural light coming through a window in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (extra for dusting as needed)
1 teaspoon Fine Table Salt
1 cup Cold Unsalted Butter (keep very cold)
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 (toasted and ground)
1 tablespoon All-Purpose Flour (for thickening)
1 teaspoon Almond Extract (pure extract recommended)
1 teaspoon Vanilla Extract (pure for maximum flavor)
1 pinch Salt
1 cup Powdered Sugar (sifted for smooth finish)
2-4 tablespoons Milk or Heavy Cream (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 gently until a dough forms. Avoid overworking.
Step 4: Shape the dough into a rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
Step 5: Preheat your oven to 350°F (175°C). Toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes until fragrant. Let cool.
Step 6: Grind the toasted 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. Cook over medium heat for 5-7 minutes until thickened. Let cool completely.
Step 8: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 9: Roll out the chilled dough on a floured surface into two rectangles, each about 12×18 inches.
Step 10: Spread half of the cooled almond filling over one rectangle evenly. Fold the other rectangle over the top and seal the edges gently.
Step 11: Transfer the assembled kringle to the prepared baking sheet. Bake for 25-35 minutes until golden and cooked through.
Step 12: Remove from the oven and let cool on a wire rack for about 10 minutes.
Step 13: Whisk together 1 cup sifted powdered sugar and 2-4 tablespoons milk or heavy cream until smooth to create the glaze.
Step 14: Drizzle the glaze generously over the kringle and garnish with additional slivered almonds if desired.

Tips & Variations

Keep your butter and water very cold to ensure a flaky pastry texture.
Toast and grind the almonds fresh to enhance their flavor in the filling.
For a richer glaze, use heavy cream instead of milk.
You can add a teaspoon of cinnamon or orange zest to the almond filling for a different twist.
If you prefer a dairy-free option, substitute butter with margarine and use plant-based milk for the glaze.

Storage

Store your almond kringle tightly wrapped at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. Reheat gently in a warm oven for a few minutes to regain the flaky texture. The glaze may soften slightly after refrigeration but remains delicious.

How to Serve

A golden brown flaky pastry ring is shown on a white plate, sitting on a white marbled surface. The pastry has many thin layers on the outside, with a shiny, crisp texture. It is topped with thin almond slices and a dusting of white powdered sugar, creating a light contrast on top. One section of the ring is cut open, exposing the inside filled with many layers of light, soft dough mixed with whole and sliced almonds, with a creamy filling binding them together. The image is taken near a window with natural light, highlighting the crispness and texture of the pastry. 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 assembling the kringle. This allows the butter to stay cold, which helps maintain flakiness.

What if I don’t have almond extract?

If you don’t have almond extract, you can use a little extra vanilla extract or try adding a few drops of orange blossom water for a unique flavor, but almond extract is best for the classic taste.