Danish Kringle Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the flour, butter, and sugar using your fingers or a pastry cutter until it resembles coarse crumbs.

In a small saucepan, heat the milk over low heat until warm. Remove from heat and stir in the almond extract.

Gradually pour the warm milk mixture into the flour mixture, stirring until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 2 minutes until smooth.

Roll the dough into a rectangle about 1/4 inch thick and spread the almond paste evenly over the dough.

Roll up the dough tightly from the long side, forming a log. Seal the ends by pinching the dough together.

Place the log onto the prepared baking sheet and shape it into a pretzel shape.

Brush the dough with the beaten egg and sprinkle with sliced almonds.

Bake for 20-25 minutes, or until golden brown and crispy.

Remove from the oven and let it cool for a few minutes before dusting with powdered sugar.

Slice and serve warm.