Description
Delight in this flaky almond-infused pastry, perfect for family gatherings or as a weekend treat.
Ingredients
Scale
- 2.5 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 cup cold unsalted butter (cut into ½-inch cubes)
- 0.5 cup ice water
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup blanched slivered almonds (toasted and ground)
- 0.25 cup all-purpose flour (for thickening)
- 1 teaspoon almond extract
- 0.5 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar (sifted)
- 2–3 tablespoons milk or heavy cream (for glaze consistency)
- 0.25 teaspoon almond extract (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine ingredients: Gradually add the ice water, mixing until the dough just comes together. Shape into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.
- Prepare the filling: Preheat your oven to 350°F. Toast the almonds for 8-10 minutes until golden, then grind finely.
- Cook the filling: In a saucepan, combine ground almonds, heavy cream, granulated sugar, almond extract, vanilla extract, salt, and flour. Cook over medium heat until thickened.
- Assemble: Preheat oven to 375°F. Roll dough into two rectangles, spread almond filling, roll up, and shape into horseshoes.
- Bake: Bake for 25-35 minutes until golden brown. Cool on the baking sheet.
- Finish: Whisk together powdered sugar, milk, and almond extract for glaze. Drizzle over kringles and let set.
Notes
Store at room temperature for up to 2 days, or in the refrigerator for a week. Freeze uncooked kringle for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg