It’s finally here: my mom has agreed to let me share the recipe for her famous almond kringle she makes every year for Christmas morning breakfast. A slice of this almond kringle served warm out of the oven with a cup of coffee is one of my favorite things I eat all year. The almond-filled scents wafting from the oven are forever synonymous with the coziest holiday feels.
My mom is the person who taught me to cook, though it was an informal education of simply spending time together in the kitchen and watching as she intuitively prepared simple, delicious food for our family growing up. But she’s always loved a standout baking project, and doesn’t shy away from towering layer cakes or from-scratch butter croissants worthy of a French bakery. I’d put this almond bread in the latter category. Even though it’s not complicated, it does have that “wow” factor that makes it feel so special and worthy of being the centerpiece of a holiday brunch.
Almond Kringle Ingredients
My mom’s almond kringle combines pantry staples like flour, sugar, and yeast with rich ingredients like heavy cream, butter, and almond paste to create a beautifully flaky and flavorful pastry. Adding warm spices, crunchy sliced almonds, and almond extract ensures each bite is as indulgent as it is balanced.
Warm milk: Helps activate the yeast for a soft, fluffy texture in the dough. Use milk that’s just warm to the touch, not hot.
White sugar: Sweetens the dough and provides food for the yeast to ferment properly.
Active-dry yeast: Essential for leavening the kringle, creating its characteristic light and airy texture.
Heavy cream: Adds richness and moisture to the dough, resulting in a tender crumb.
All-purpose flour: Provides the structure and elasticity needed for the dough to hold its shape.
Salt: Balances the sweetness and enhances the overall flavor profile.
Butter: Ensures the dough is tender and flaky, lending richness to every bite.
Almond paste: The star ingredient of the filling, delivering a sweet almond flavor.
Sliced almonds: Adds texture and a nutty crunch to the filling and topping.
Cinnamon: Infuses warmth and spice, complementing the almond’s sweetness beautifully.
Almond extract: Amplifies the almond flavor.
Egg white: Creates a glossy finish and helps the sliced almonds adhere to the kringle.
Sliced almonds (topping): Provide a toasty, crunchy contrast to the soft, flaky pastry.
My Mom’s Tips for Almond Kringle Success
From my mom: “I like to mix the dry ingredients in the food processor, then pulse in the butter till it is the size of small beans. It’s especially important to chill everything before getting started, including a marble rolling pin or board, to keep the dough from sticking.”
She reminded me that the rolling pin and marble board that she uses to make the bread (pictured above) belonged to my paternal grandmother Mo, who purchased them years ago so she could make my mom’s almond kringle, too! Proof of a true family tradition. My mom took them for her own when Mo passed away, and it’s such a sweet way to remember her every time she rolls out the dough for my grandmother’s favorite bread.
The recipe calls for this loaf to be made into a pretzel shape, but for family gatherings, my mom started doing the heart shape a few years ago. I love the way it looks in the center of our table.
How to Serve Almond Kringle
There’s something magical about savoring a slice of almond kringle on a chilly Christmas morning. I love the buttery layers and sweet almond filling perfectly paired with my favorite warm drink. Whether you’re sipping coffee pre-stockings or indulging with a rich hot cocoa while unwrapping gifts, this pastry elevates the moment into a cozy ritual. Its delicate sweetness and nutty depth seem tailor-made for quiet mornings filled with holiday cheer.
For storing leftovers: Store any leftover kringle in an airtight container. When you’re ready for another slice, a quick warm-up in the oven brings back its just-baked aroma and flaky texture. When shared with loved ones, this almond kringle becomes more than a pastry—it’s the heart of your holiday morning.
Scroll on for the recipe. I’d love to hear what holiday traditions you’re celebrating in the comments!
Description
A buttery, flaky almond kringle filled with a 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 (.25 ounce) envelope active dry yeast
- 1 cup heavy cream
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter
- 1 (8 ounce) can almond paste
- 1/2 cup crushed sliced almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- 1 egg white, beaten
- 1/2 cup sliced almonds
- In a small bowl, stir together the milk and 1 tablespoon sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
- In a separate bowl, stir together the flour, 1/4 cup sugar, and salt. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.
- To make the filling, mix the almond paste, almonds, 1/2 cup sugar, cinnamon, and almond extract using an electric mixer until evenly blended. It may be crumbly.
- Roll the chilled dough out into a 24-inch wide and 18-inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 36 inches long.
- Place on a parchment-lined baking sheet and shape into a pretzel or heart shape.
- 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 the 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 of baking to prevent over-browning. Cut into slices and eat!
Notes
This bread can be made in advance and frozen for up to a month, wrapped carefully in foil. Thaw Christmas morning and bake till warm on a cookie sheet. Cover lightly with foil to prevent over-browning.
