Finally, I'm thrilled to share my mom's cherished almond kringle recipe, a beloved tradition for Christmas breakfast. This warm, flaky pastry paired with coffee is one of my favorite annual treats, filling the air with inviting scents that evoke the coziest holiday vibes.
My mom taught me the joys of cooking, not through formal lessons but by simply spending time together in the kitchen. Watching her create simple yet delicious meals for our family was a joy. She loves to tackle impressive baking projects, and this almond kringle certainly fits the bill. While it's not overly complex, its stunning presentation makes it a festive centerpiece for any brunch.
Ingredients for Almond Kringle
My mom's almond kringle brings together common pantry items like flour and sugar with indulgent ingredients such as heavy cream, butter, and almond paste, resulting in a wonderfully flaky pastry. The addition of warm spices, crunchy almonds, and almond extract ensures each bite is rich yet balanced.
Warm milk: Activates the yeast for a soft, airy dough. Ensure it's just warm, not hot.
White sugar: Sweetens the dough and nourishes the yeast.
Active-dry yeast: Crucial for leavening, giving the kringle its light texture.
Heavy cream: Adds moisture and richness to the dough.
All-purpose flour: Provides the necessary structure and elasticity.
Salt: Enhances flavor and balances sweetness.
Butter: Ensures tenderness and flakiness in every bite.
Almond paste: The key filling ingredient, offering a sweet almond flavor.
Sliced almonds: Adds crunch and texture to both the filling and the topping.
Cinnamon: Brings warmth and spice, beautifully complementing the almond sweetness.
Almond extract: Intensifies the almond flavor.
Egg white: Provides a shiny finish and helps sliced almonds stick.
Sliced almonds (for topping): Gives a toasted, crunchy contrast to the soft pastry.
Tips for Perfect Almond Kringle
My mom advises, "I prefer to blend the dry ingredients in a food processor, then pulse in the butter until it resembles small pebbles. Chilling everything beforehand, including the rolling pin and board, helps prevent sticking."
She also cherishes the rolling pin and marble board that belonged to my grandmother Mo, who originally bought them to make this almond kringle. It's a beautiful way to honor family traditions each time she rolls out the dough.
Though the recipe traditionally shapes the loaf into a pretzel, my mom began crafting heart shapes for family gatherings, adding a lovely touch to our table.
Serving Suggestions for Almond Kringle
Enjoying a slice of almond kringle on a frosty Christmas morning is truly special. The buttery layers and sweet filling pair perfectly with any warm drink. Whether you're sipping coffee before opening gifts or enjoying hot cocoa during unwrapping, this pastry creates a heartwarming holiday ritual.
Storing leftovers: Keep any remaining kringle in an airtight container. A quick oven warm-up revives its delightful aroma and flaky texture. Sharing this almond kringle with loved ones makes it more than just a pastry; it becomes a cherished part of your holiday morning.
Scroll down for the recipe. I'd love to hear about your holiday traditions in the comments!
Description
A flaky, buttery almond kringle filled with rich almond paste and crunchy almonds, the ultimate festive treat.
Ingredients
- 1/2 cup warm milk
- 3/4 cup + 1 tablespoon white sugar (divided)
- 1 (.25 ounce) envelope active dry yeast
- 3 egg yolks, beaten (save the whites)
- 1 cup heavy cream
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter
- 1 (8 ounce) can almond paste
- 2 egg whites
- 1/2 cup crushed sliced almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- 1 egg white, beaten
- 1/2 cup sliced almonds
Instructions
- In a small bowl, mix the warm milk with 1 tablespoon of sugar. Sprinkle the yeast on top and let it sit for 10 minutes until dissolved. Stir in the cream and egg yolks.
- In another bowl, combine the flour, 1/4 cup sugar, and salt. Cut in the butter until it resembles coarse crumbs. Mix in the yeast mixture until combined.
- Shape the dough into a ball (or divide it into two for easier handling). Flatten slightly, wrap in plastic, and refrigerate for 12 to 24 hours.
- For the filling, blend the almond paste, egg whites, almonds, 1/2 cup sugar, cinnamon, and almond extract until evenly mixed.
- Roll the chilled dough into a 24-inch wide and 18-inch long rectangle. Spread the filling within 2 inches of the edges, then roll it up. Coat the rolled dough in sugar and stretch it to form a long rope, about 36 inches long.
- Place on a parchment-lined baking sheet and shape into a pretzel or heart.
- Brush the top with egg white and sprinkle with almonds. Cover loosely and let rise for 45 minutes.
- Preheat the oven to 375°F (190°C). Bake the kringle until golden brown, about 25 to 30 minutes. You may need to cover it with foil towards the end to prevent over-browning. Slice and enjoy!
Notes
This bread can be made ahead and frozen for up to a month. Thaw on Christmas morning and bake until warm. Cover lightly with foil to avoid over-browning.
