-
1
In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
-
2
In a separate bowl, stir together the flour, sugar, salt and cardamom. 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.
-
3
To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.
-
4
Roll the chilled dough out into a 2 inch wide and 24 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 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape.
-
5
Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
-
6
Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.
