Almond Kringle

Instructions

1. Prepare the pastry dough
   In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add cold water, tossing with a fork until the dough holds together when pressed. Form into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Create the almond filling
   In a medium bowl, beat together the almond paste, granulated sugar, and softened butter until smooth. Add the egg and almond extract, mixing until well combined. Set aside.
3. Shape the kringle
   Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 12x16 inches. Transfer to the prepared baking sheet. Spread the almond filling down the center of the dough, leaving about 3 inches on each side. Cut diagonal slits along both sides of the filling. Fold the strips over the filling, alternating from side to side to create a braided appearance.
4. Bake the kringle
   Bake in the preheated oven for 30-35 minutes, or until golden brown. Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the glaze
   In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to achieve a pourable consistency that's still thick enough to coat the back of a spoon.
6. Finish and serve
   Once the kringle is completely cooled, drizzle the glaze over the top and immediately sprinkle with sliced almonds. Allow the glaze to set for about 15 minutes before slicing. Serve at room temperature.