Danish Almond Kringle

Name: Danish Almond Kringle
Yield: makes 16 servings
Ingredients: 2 1/4 teaspoons (1 package) active dry yeast; 1 tablespoon sugar; 1/2 cup warm milk, 105° to 115°F; 1 cup heavy cream, at room temperature; 3 1/2 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 teaspoon freshly ground cardamom (see Note); 8 tablespoons (1 stick) chilled unsalted butter, cut into slices; One 8-ounce package almond paste (about 1 cup); 1/2 cup chopped blanched almonds; 1/3 cup sugar; 1 teaspoon ground cinnamon; 1 teaspoon almond extract; 1/3 cup sugar; 1 egg white, beaten; 1/4 cup sliced almonds

December 9, 2011

This is a special bread/cake that Danes like to make for the holiday season. It’s a quick version of flaky Danish pastry.

Cooks' Note

White cardamom pods are generally used in Scandinavian cooking. Store-bought ground cardamom has very little flavor. It’s best to grind the black seeds (removed from the pods) yourself using a mortar and pestle or a spice or coffee grinder.

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