Raspberry Almond Kringle


For the Filling

2 cups raspberries (fresh or frozen)

2/3 cup coconut sugar

1 tsp almond extract

For the Kringle

3/4 cup unsalted butter, cubed in small pieces

2 3/4 cups almond flour

1/2 tsp sea salt

2 tsp active dry yeast

1 1/2 Tbsp granulated sugar

3/4 cup milk, warmed

1 egg

For the Icing

1 cup confectioner's sugar

1 tsp vanilla

1 1/2 Tbsp milk

For the Filling

Crush raspberries and put into a heavy sauce pot.

Add sugars and almond extract and stir to combine.

On medium-low, heat mixture until temperature reaches 220 (12 to 15 minutes).

Stir often while heating so that the filling does not burn.

Transfer filling to a clean container and place in refrigerator to cool.

For the Kringle

Using a pastry cutter or cut the butter into the flour.

Put butter-flour mixture in the bowl of a countertop mixer with the paddle attached.

Add salt, yeast, sugar, milk, egg and beat on low until smooth. (Dough will be slightly sticky.)

Cover and refrigerate for at least an hour (can refrigerate overnight).

Turn dough onto a generously floured countertop and sprinkle more flour on top.

Roll dough into approximately a 25" x 10" rectangle. (If dough sticks to counter or rolling pin, add more flour.)

Spread Raspberry Filling down the center of the dough.

Fold each side of the dough over the filling and pinch the seam closed.

Join the two ends together to form an oval shape and pinch the ends together.

Sprinkle about 1/2 cup of sliced almonds around top.

(Hint: Spray the dough with a little water before adding the almonds, it will help the almonds stick.)

Cover and let rise in a warm (~80 degree) location for about 30 to 45 minutes.

Bake at 350 degrees for 28 to 32 minutes or until top is golden brown.

For the Icing

While kringle is cooling, make the Icing by mixing the powdered sugar, water, and vanilla in a bowl until smooth.

Once kringle has cooled slightly, drizzle the top with Icing.
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