It’s finally completed. My mom agreed to share with me her famous Almond Kringle recipe that she makes every Christmas morning for breakfast. Served warm from the oven with coffee, these almond kringle slices are one of my favorite foods to eat all year long. The aroma of almonds wafting from the oven is forever synonymous with a cozy holiday mood.
My mother is the one who taught me how to cook, but only through the informal experience of spending time together in the kitchen and simply watching her intuitively prepare simple, delicious dishes for our family. It was an education. But she’s always loved a standout baking project, and doesn’t shy away from towering layer cakes or made-from-scratch butter croissants worthy of a French bakery. I would put this almond bread in the latter category. It’s not complicated, but it has that “wow” factor that makes it feel special and worthy of being the centerpiece of a holiday brunch.
almond kringle ingredients
Mother’s Almond Kringle combines pantry staples like flour, sugar, and yeast with rich ingredients like heavy cream, butter, and almond paste to create beautifully flaky, flavorful pastries. The addition of warm spices, crunchy sliced almonds and almond extract ensures a balanced and indulgent taste in every bite.
Warm milk: It helps activate yeast and makes the dough fluffy and soft. Use milk that is warm to the touch, not hot milk.
white sugar: It sweetens the dough and provides nutrients for the yeast to ferment properly.
Active dry yeast: Essential for fermenting kringle and creating its characteristic light, airy texture.
Fresh cream: It adds richness and moisture to the dough and creates a soft crumb.
All-purpose flour: It provides the structure and elasticity necessary for the fabric to hold its shape.
salt: Balances the sweetness and enhances the overall flavor.
butter: The dough is soft and crispy, giving each bite a rich flavor.
Almond paste: It is the main ingredient in the filling, giving it a sweet almond flavor.
Sliced almonds: It adds texture and a nutty crunch to fillings and toppings.
cinnamon: It infuses warmth and spice and beautifully complements the sweetness of the almonds.
Almond extract: The almond flavor spreads further.
Egg white: This creates a glossy finish and helps the sliced almonds adhere to the kringle.
Sliced almonds (topping): It creates a contrast between the soft and flaky pastry and the savory and crunchy.
Mom’s Tips for Almond Kringle Success
From my mom: “I like to mix the dry ingredients in a food processor and pulse the butter until it’s about the size of a small pea. I like to start by including a marble rolling pin or rolling board to keep the dough from sticking. It is especially important to chill everything beforehand.”
She says the rolling pin and marble board (pictured above) she uses to make the bread belonged to her paternal grandmother Mo, who bought them years ago so she could also make her mother’s almond kringle. It reminded me that it was given to me. A testament to true family tradition. When Mo passed away, my mother took it as her own, and it’s so wonderful to think of her every time I roll out the dough that my grandmother loved so much.
The recipe calls for making this bread into pretzel shapes, but my mom started making heart shapes a few years ago for family gatherings. I really like how it looks in the center of the table.
How to enjoy Almond Kringle
There’s something magical about enjoying a slice of almond kringle on a chilly Christmas morning. I love how the buttery layers and sweet almond filling pair perfectly with my favorite hot beverage. Whether you’re sipping coffee before stockings or enjoying a cup of rich hot cocoa while unwrapping a gift, this pastry will elevate the moment into a cozy ritual. Its delicate sweetness and nutty depth seem perfect for a quiet holiday morning.
To save leftovers: Store leftover kringle in an airtight container. When you’re ready to eat your next slice, a quick rewarm in the oven brings back the grilled aroma and crispy texture. When shared with loved ones, this Almond Kringle becomes more than just a pastry, it becomes the centerpiece of your holiday morning.
Scroll to see the recipe. I’d love to hear what holiday traditions you celebrate in the comments!
explanation
Buttery, flaky almond kringles are filled with rich almond paste and crushed almonds for the perfect holiday treat.
- 1/2 cup warm milk
- 3/4 cup + 1 tablespoon White sugar (divided)
- 1 (0.25 oz) Envelope Active Dry Yeast
- 1 cup fresh cream
- 3 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter
- 1 can of almond paste (8 oz)
- 1/2 cup crushed sliced almonds
- 1 teaspoon cinnamon powder
- 1 teaspoon almond extract
- 1 egg whites, whipped
- 1/2 cup sliced almonds
- In a small bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast on top and let stand for 10 minutes to dissolve. Mix the cream.
- In a separate bowl, combine flour, 1/4 cup sugar, and salt. Using a pastry blender or using your fingers, chop the butter into small pieces and mix until it has a floury texture. Stir yeast mixture until well mixed. Pat it into a ball, flatten it slightly, and wrap it in plastic wrap. Refrigerate for 12-24 hours.
- To make the filling, mix almond paste, almonds, 1/2 cup sugar, cinnamon, and almond extract using an electric mixer until smooth. It may be fragile.
- Roll out the chilled dough into a rectangle 24 inches wide by 18 inches long. Spread the filling to within 2 inches of the sides and roll into a cylinder. Cover your work surface with sugar and roll the tube of dough in the sugar to coat it completely. Roll and stretch the dough to form a long rope, about 36 inches long.
- Place on a baking sheet lined with parchment paper and shape into pretzels or hearts.
- Brush the top of the dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
- Preheat oven to 375 F (190 C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. You may need to cover it with foil for the last few minutes to prevent it from browning too much. Slice and eat!
Precautions
This bread can be made ahead of time, wrapped carefully in foil and frozen for up to 1 month. Thaw on Christmas morning and bake on a cookie sheet until warm. Cover loosely with foil to prevent browning too much.
Source: Camille Styles – camillestyles.com
