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Buttery Homemade Almond Kringle Wreath 🌰

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Ingredients:

For the Dough:

2½ cups (315g) all-purpose flour (plus extra for dusting)

1 teaspoon salt

1 cup (227g) unsalted butter, very cold, cut into ½-inch cubes

½ cup (120ml) ice water

For the Filling:

1 cup (200g) granulated sugar

1 cup (240ml) heavy cream

1 cup (113g) blanched slivered almonds, toasted and finely ground

¼ cup (30g) all-purpose flour

1 teaspoon almond extract

½ teaspoon vanilla extract

Pinch of salt

For the Glaze:

1 cup (120g) powdered sugar

2–3 tablespoons milk or cream

¼ teaspoon almond extract (optional)

Slivered or chopped toasted almonds for garnish (optional)

Directions:

Part 1: Make the Dough

Whisk flour and salt in a large bowl.

Cut in cold butter using fingers or a pastry blender until the mixture looks like coarse crumbs.

Slowly drizzle in ice water, mixing gently until dough just comes together.

Shape into a rectangle, wrap tightly, and chill for at least 2 hours or overnight.

Part 2: Prepare the Filling

1. Toast almonds at 350°F (175°C) for 8–10 minutes, cool completely.

2. Finely grind the almonds (not into paste!).

3. In a saucepan, combine sugar, cream, ground almonds, flour, almond and vanilla extracts, and a pinch of salt.

4. Cook over medium heat, stirring constantly, until thick and creamy (about 5–7 minutes). Let it cool fully.

   Part 3: Assemble and Bake

5. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment.

6. Divide chilled dough in half. Roll one half into a 12x18" rectangle about ¼-inch thick.

7. Spread half of the cooled almond filling over the dough, leaving a ½-inch border.

8. Roll up jelly-roll style, pinch the seam, then shape into a ring or horseshoe on the baking sheet. Seal the ends together.

9. Repeat with remaining dough and filling.

10. Bake for 25–35 minutes, or until golden and flaky. Cool for at least 15 minutes before glazing.

    Part 4: Glaze and Finish

11. Whisk powdered sugar, milk/cream, and almond extract until smooth and pourable.

12. Drizzle glaze over cooled Kringles and sprinkle with almonds while glaze is still wet. Let it set for 15–20 minutes before slicing.

Rena’s Tip: Don’t rush the dough. Let it chill overnight if you can—it makes all the difference in those buttery, flaky layers.

Nutritional Info (per serving – approx.):

⏰ Prep Time: 1 hour active (plus chilling)

🔥 Bake Time: 25–35 minutes

⏳ Total Time: ~4–5 hours

⚡ Calories: 350–450 per slice

🍽️ Servings: ~24 (2 Kringles, 12 servings each)