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This Ultimate Homemade Almond Kringle has become my go-to showstopper for brunches and cozy holiday gatherings. From its buttery pastry to the sweet almond filling and glossy drizzle on top, every bite pulls me right back to those bakery counters I used to stare at as a kid.
I first tried my hand at kringle during a chilly December weekend. My family barely let it finish cooling before racing over slicing off wedges and sneaking seconds. Now it is our signature Christmas morning treat.
Ingredients
- All-purpose flour: gives the pastry its structure and delicate crumb so choose a fresh unbleached variety
- Fine salt: sharpens flavor and balances all the sweetness
- Cold unsalted butter: creates those crucial flaky layers so make sure your butter is well chilled
- Ice-cold water: helps keep the dough light and workable
- Granulated sugar: sweetens the filling and brings out almond’s best flavors
- Heavy cream: adds luxurious richness and melds everything together
- Blanched slivered almonds: form the heart of the filling go for freshly toasted slivers with a delicate snap
- All-purpose flour: thickens the filling just enough without weighing it down
- Pure almond extract: gives that unmistakable kringle aroma
- Pure vanilla extract: rounds out and deepens the almond notes
- A pinch of salt: wakes up every flavor
- Powdered sugar: makes an ultra-smooth easy glaze
- Milk or heavy cream: lets you adjust the glaze’s thickness and shine
- Almond extract (optional for glaze): a dash in the glaze is completely optional but I always sneak it in for extra aroma
- Almonds for garnish: pick plump white almonds with no discoloration or bitterness for best results
Instructions
- Make the dough:
- In a large bowl combine the flour and salt stirring thoroughly. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with little pea-sized bits. Slowly drizzle in the ice water mixing with a fork until it barely holds together when squeezed. Gently form into a rectangular block wrap tightly in plastic and refrigerate for at least two hours or up to overnight. This chilling is key for flakiness.
- Prepare the filling:
- Toast your slivered almonds on a baking sheet at 350 degrees Fahrenheit for about ten minutes stirring halfway until fragrant and golden. Cool completely and then grind finely in a food processor. In a medium saucepan combine the sugar cream ground almonds flour both extracts and salt. Stir constantly over medium heat until everything thickens and comes to a gentle simmer about five to seven minutes. Remove from heat and let cool completely to avoid melting your dough.
- Assemble:
- Preheat your oven to 375 degrees Fahrenheit. Line a sturdy baking sheet with parchment paper. Split your chilled dough in half. On a very lightly floured surface roll out each piece to a twelve by eighteen inch rectangle. Spread half the filling generously onto each rectangle making sure to leave a half inch border for sealing. With gentle hands roll each up jelly roll style then curve into a horseshoe shape and place onto the prepared baking sheet.
- Bake:
- Place in the center of the oven and bake for twenty five to thirty five minutes until the crust turns a deep golden brown and an instant read thermometer reads two hundred to two hundred ten degrees Fahrenheit inside. Cool the kringles directly on the baking sheet for about ten to fifteen minutes then carefully transfer to a wire rack.
- Finish:
- For the glaze whisk together the powdered sugar milk and almond extract until smooth and glossy. Drizzle evenly over the slightly cooled kringles. Garnish with more slivered almonds if desired. Let the glaze firm up for at least fifteen minutes before slicing to showcase those beautiful layers.
I will never forget the first time the almond filling bubbled up in the oven making my whole kitchen smell absolutely magical. My kids actually gathered around the oven waiting for it to finish baking which does not happen with just any recipe.
Storage Tips
Wrap kringle tightly in foil or plastic wrap and store at room temperature for up to two days. For longer storage pop it into the fridge and reheat slices in a low oven until just warmed. If your house is especially warm I suggest refrigerating to keep the glaze firm.
Ingredient Substitutions
You can use pecans or hazelnuts instead of almonds for a different nutty note. Dairy-free cream alternatives also work if you use a thicker style. For a shortcut you can fill with store-bought almond paste thinned with cream but homemade is always best. Use unsalted European-style butter for extra flaky pastry.
Serving Suggestions
Almond kringle stands on its own as an elegant breakfast centerpiece but pairs perfectly with strong coffee or wintery tea. Try serving with a scattering of fresh raspberries or alongside a fruit compote. Sometimes I set out a small bowl of whipped cream for spreading on each slice.
Cultural Context
Kringle is a beloved Scandinavian pastry that traveled to the Midwest and found a loyal following in Wisconsin where bakeries deliver fresh kringle year round. Making it by hand is a tradition in many Scandinavian American homes and my recipe puts a little extra almond on display to honor that heritage.
Seasonal Adaptations
Garnish the glazed kringle with green and red sparkling sugars for Christmas celebrations In the fall dust with cinnamon before baking and add a caramel drizzle For spring brunches top with pastel colored sprinkles or edible dried flower petals
Success Stories
A neighbor once stopped by as mine came out of the oven and later asked for the recipe so she could make it for her son’s wedding brunch. Another time my aunt confessed she thought I had picked it up from an actual bakery rather than from my own oven. Those moments always make the work worthwhile.
Freezer Meal Conversion
Wrap unglazed cooled kringle tightly and freeze for up to two months. When ready to enjoy thaw at room temperature then re-crisp in a low oven for five to seven minutes. Glaze only after the kringle is back to room temp for best results.
Once you master this homemade kringle you will never look at the store-bought version the same way again. Happy baking—your kitchen will smell amazing!
Recipe FAQs
- → How do I keep the dough flaky?
Use very cold butter and handle the dough minimally to ensure layers stay tender and flaky.
- → Can I prepare the almond filling ahead of time?
Yes, you can make the filling up to two days in advance and store it in the refrigerator until ready to use.
- → Why should almonds be toasted?
Toasting enhances the nutty flavor and creates a deeper, richer taste in the filling.
- → What’s the best way to shape the pastry?
Roll out the dough, spread the filling, roll jelly-roll style, and form gently into a horseshoe on the baking sheet.
- → How do I know when the kringle is fully baked?
Bake until golden brown and the internal temperature is 200-210°F for best texture and doneness.
- → Can the glaze be customized?
Absolutely! Adjust the glaze thickness with milk or cream, or add more almond extract for a stronger flavor.