In the golden hour of the kitchen, where warmth radiates like a gentle embrace, the Ultimate Homemade Almond Kringle emerges as a symbol of cozy indulgence. Its flaky exterior and luscious filling beckon with whispers of nostalgia, promising both comfort and delight with every bite. This exquisite pastry, shaped like a graceful horseshoe, invites us to a world where skill and love entwine to create something truly extraordinary.
Crafting this kringle is not merely about baking; it is a journey through textures and aromas, a careful dance of precise measurements and artistic intuition. Why make this recipe? Because the rewards of patience yield a sublime creation, one that transforms ordinary moments into cherished memories.
How to make Ultimate Homemade Almond Kringle
Ingredients:
- 2.5 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt (fine table salt works best)
- 1 cup cold unsalted butter (2 sticks, cut into ½-inch cubes, kept very cold)
- 0.5 cup ice water (literally ice-cold for best results)
- 1 cup granulated sugar (regular white sugar)
- 1 cup heavy cream (full-fat for richness)
- 1 cup blanched slivered almonds (toasted and finely ground)
- 0.25 cup all-purpose flour (for thickening)
- 1 teaspoon almond extract (pure extract recommended)
- 0.5 teaspoon vanilla extract (pure vanilla for best flavor)
- 1 pinch salt (enhances all flavors)
- 1 cup powdered sugar (sifted for smoothness)
- 2-3 tablespoons milk or heavy cream (adjust for consistency)
- 0.25 teaspoon almond extract (optional for extra almond flavor)
Directions:
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Make Dough: In a large bowl, whisk together the flour and salt until well combined, the grains whispering of the earth’s simplicity. Cut in the cold butter, working it until the mixture resembles coarse crumbs dotted with petals of butter, green and fresh as morning dew. Gradually introduce the ice water, a chilled cascade that binds the ingredients into a cohesive dough. Shape it into a rectangle, wrap it with care, and nestle it in the refrigerator for at least two hours, or better yet, overnight, allowing flavors to harmonize.
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Prepare Filling: As the dawn breaks, preheat your oven to a cozy 350°F. Spread the slivered almonds on a baking sheet, toasting them for 8-10 minutes until their aroma fills the air, rich and inviting, golden shards ready to elevate our filling. Once cooled, finely grind the almonds in a food processor, their essence evoking the enchanting nature of the kitchen. In a saucepan, combine the ground almonds, 0.25 cups of flour, granulated sugar, heavy cream, almond extract, vanilla extract, and a pinch of salt. Stir over medium heat, a gentle whisper of alchemy, until the mixture thickens and bubbles with anticipation, about 5-7 minutes. Set aside to cool completely and infuse with patience.
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Assemble: With the dough chilled and resting, divide it into two equal pieces on a floured surface. Roll each piece into a 12×18-inch rectangle, the delicate balance of work and rest yielding a soft, pliable canvas. Spread half of the fragrant filling along each rectangle, leaving a ½-inch border, like a painter applying the finishing strokes. Roll the dough jelly-roll style, shaping it gently into a graceful horseshoe, and place each on a parchment-lined baking sheet, ready for transformation.
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Bake: Allow the cozy scent to fill your space as the kringles bake in the preheated oven for 25-35 minutes, until they emerge gloriously golden and a touch crispy, their internal temperature reaching 200-210°F. Once done, cool them on the baking sheet for 10-15 minutes before transferring them to a wire rack, where they can breathe and relax.
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Finish: In a bowl, whisk the powdered sugar, milk, and a splash of almond extract until you achieve a smooth glaze, reminiscent of soft morning mist. Drizzle it generously over the cooled kringles and embellish with a sprinkling of slivered almonds, allowing the glaze to set for 15-20 minutes, anointing the pastry with sweet elegance.
How to serve Ultimate Homemade Almond Kringle
Serve your creation warm or at room temperature, sliced into generous pieces that reveal gentle swirls of flaky pastry and luxurious filling. Accompany it with a freshly brewed cup of coffee or tea, letting the warmth of each sip enhance the experience of this decadent indulgence.
How to store Ultimate Homemade Almond Kringle
Store any leftovers in an airtight container at room temperature, where they may keep for a few days, but be warned: their allure is compelling, and you may find that they vanish sooner than expected. For longer storage, consider wrapping them in plastic and refrigerating for freshness.
Tips to make Ultimate Homemade Almond Kringle
- Ensure your butter is adequately cold; this is the foundation of flaky pastry.
- Toast the almonds carefully — keep an eye on them as they can darken swiftly.
- Invest time in allowing your dough to rest; developing these flavors is worth the wait.
Variations
Experiment with different nuts, such as hazelnuts or pecans, or introduce a hint of citrus zest for a zestier twist on the classic flavor profile. You may even fill your kringle with a delightful fruit preserve for a seasonal experience.
FAQs
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to two days, allowing you to enjoy fresh almond kringle on a moment’s notice.
What if my filling is too thick?
Add a splash more heavy cream, a tablespoon at a time, while stirring over the heat until you reach your desired consistency.
Can I freeze baked Almond Kringle?
Absolutely! Wrap each kringle tightly in plastic wrap and then foil before freezing. They can be thawed and enjoyed after a brief time at room temperature.
There is a gentle beauty in the patient art of baking, where the alchemy of ingredients transforms into a cherished creation, bonding us to the magic of our kitchen. Embrace the journey, and let your heart guide your hands; the elegance of baking lies not solely in the outcome but in the love poured into every step.
Ultimate Homemade Almond Kringle
Ingredients
Method
- In a large bowl, whisk together the flour and salt until well combined.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add the ice water to form a cohesive dough.
- Shape the dough into a rectangle, wrap it, and refrigerate for at least two hours or overnight.
- Preheat your oven to 350°F.
- Spread the slivered almonds on a baking sheet and toast for 8-10 minutes.
- Once cooled, finely grind the almonds in a food processor.
- Combine ground almonds, flour, sugar, heavy cream, almond extract, vanilla extract, and a pinch of salt in a saucepan.
- Stir over medium heat for 5-7 minutes until thickened.
- Set aside to cool completely.
- Divide the chilled dough into two equal pieces on a floured surface.
- Roll each piece into a 12x18-inch rectangle.
- Spread half of the filling along each rectangle, leaving a ½-inch border.
- Roll the dough jelly-roll style into a horseshoe shape and place each on a baking sheet.
- Bake in the preheated oven for 25-35 minutes until golden brown.
- Cool on the baking sheet for 10-15 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and almond extract to form a glaze.
- Drizzle the glaze over the cooled kringles and allow to set for 15-20 minutes.