Ultimate Homemade Almond Kringle
A delightful Scandinavian pastry combining flaky pastry with a rich almond filling, perfect for any gathering or cozy afternoons.
Ingredients
For the Dough
- 2.5 cups all-purpose flour, plus additional for dusting
- 1 teaspoon fine table salt
- 1 cup unsalted butter, cold and cut into 1/2-inch cubes
- 0.5 cup ice water
For the Filling
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup blanched slivered almonds, toasted and finely ground
- 0.25 cups all-purpose flour
- 1 teaspoon pure almond extract
- 0.5 teaspoon pure vanilla extract
- 1 pinch salt
For the Glaze
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream
- 0.25 teaspoon almond extract (optional)
Instructions
Preparation
- Gather all your ingredients in one place for efficiency.
- In a large bowl, whisk together the flour and fine table salt.
- Add cold butter cubes, and cut into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not over-mix.
- Form dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
Toasting Almonds
- Preheat oven to 350°F. Spread slivered almonds on a baking sheet and toast for 8-10 minutes until golden brown.
- Let toasted almonds cool before grinding to a fine consistency.
Making the Filling
- In a medium saucepan, combine granulated sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and a pinch of salt.
- Cook over medium heat, stirring constantly until thick, about 5-7 minutes.
- Remove from heat and allow to cool completely.
Rolling Out the Dough
- Preheat oven to 375°F. Take chilled dough out of the refrigerator and divide in half.
- On a floured surface, roll each piece into a rectangle approximately 12 x 18 inches, aiming for 1/8 inch thickness.
Filling and Shaping
- Spread an even layer of cooled almond filling over each rectangle, leaving a 1/2-inch border.
- Roll each rectangle up jelly-roll style from one long side, forming a tight log and then shape into a horseshoe.
Baking and Glazing
- Transfer kringles onto a parchment-lined baking sheet and bake for 25-35 minutes or until golden brown.
- Let cool for 10-15 minutes before transferring to a wire rack.
- Prepare the glaze by whisking powdered sugar, milk, and almond extract until smooth, and drizzle over cooled kringles.
Notes
Allow kringle to cool completely before storing. Wrap in plastic wrap or foil for freshness. Store in the refrigerator for up to 3 days, or freeze for up to 2 months.