Almond Kringler

Approximately 12 servings

Tip: I received this recipe from a coworker many, many years ago (never mind). 🙂 It was always very popular whenever I made it, but over the years, I found the almond extract a bit overwhelming by itself, so I substituted vanilla for part of the almond extract in the original recipe. You may use only almond extract if you find that more appealing. It’s really a wonderful morning pastry. I especially like the way the choux pastry layer becomes rich and custardy.

Preheat oven to 375 degrees F.
Prepare 1 large baking sheet with parchment paper.

STEP 1: Crust
1 cup flour
1/2 cup butter
1 Tbsp water
1 tsp almond extract
1 tsp vanilla extract
Cut flour and butter with pastry blender; add water plus almond and vanilla extracts and mix quickly to a moist but crumbly crust dough. If too dry, add a few drops of water at a time until crust comes together in a ball. Divide into 2 sections. Pat into 2 strips*, each about 3 inches wide and the depth of a large baking sheet. Dip fingers in cold water if needed to spread dough. It will be fairly thin.

*Note: This recipe makes 2 kringlers. The photo shows more than this because I made multiple batches but photographed just 1 baking sheet.

STEP 2: Choux Pastry
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
1 tsp almond extract
1 tsp vanilla extract
Bring water and butter to boiling in a medium saucepan. Remove from heat; add flour, beating with a wooden spoon until smooth. Add eggs one at a time, beating well after each one. The batter will get softer and smoother with each egg that you beat in. Add almond and vanilla extracts; beat well enough to disperse through the batter. Spread over crust strips, covering all edges of the bottom layer.

STEP 3: Baking/Cooling
Bake at 375 degrees until light brown, about 25 to 30 minutes. Cool completely on baking sheet.

STEP 4: Frosting
1 c. powdered sugar
1 tbsp. butter
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup sliced almonds (for topping)
Melt butter; stir into powdered sugar in a small mixing bowl. Add almond and vanilla extracts and beat well until blended. Frost the cooled pastry with powdered sugar frosting. Top each kringler with sliced almonds. Slice across the width of the kringler to create about 6 equal slices from each one. Serve with strong coffee or a lovely cup of tea.

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