Enjoy layers of delicate, buttery pastry wrapped around a creamy, toasted almond filling, finished with a smooth sugar glaze. Everything is made from scratch, from the tender dough to the rich, nutty center and glossy topping. Baking this classic treat fills your kitchen with irresistible aromas, making it an impressive choice for a festive breakfast, brunch, or dessert table. Let the kringle set before slicing to reveal its beautiful swirl and delectable texture.
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.
A pastry with almonds and sugar on top, sitting on a plate.
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.
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