1. Make the Dough

• In a large bowl, whisk together flour, sugar, and salt.
• Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
• In a separate bowl, mix sour cream (or yogurt), egg yolk, and cold water.
• Add wet ingredients to flour mixture and gently stir until a dough forms.
• Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

2. Prepare the Almond Filling

• In a bowl, combine almond flour, sugar, softened butter, almond extract, egg white, and a pinch of salt.
• Mix until smooth and spreadable. Set aside at room temperature.

3. Roll Out the Dough

• Preheat oven to 375°F (190°C).
• On a floured surface, roll out chilled dough into a rectangle about 10×14 inches.
• Transfer to a parchment-lined baking sheet for easier shaping and baking.

4. Add the Filling

• Spread almond filling down the center third of the rectangle, lengthwise.
• Using a sharp knife or pastry cutter, make 1-inch cuts on each side of the filling to form strips.
• Fold strips over the filling in a criss-cross or braid pattern.

5. Shape the Kringle

• You can bake the braid as-is or form a ring by carefully joining the ends and tucking them underneath.
• Press ends gently to seal and adjust shape as needed.

6. Bake

• Brush with milk or a light egg wash for a golden crust.
• Bake for 30–35 minutes until golden brown and firm.
• Remove from oven and let cool on a wire rack.

7. Add the Glaze

• Whisk powdered sugar, milk, and almond extract into a smooth glaze.
• Drizzle over the cooled kringle.
• Sprinkle with sliced almonds while glaze is still wet.
• Let glaze set for 10 minutes before slicing and serving.