Kringle Recipe: Scandinavian Holiday Pie with Buttery Layers

This Scandinavian holiday pie with buttery layers and almond flour dough brings the festive charm of Norwegian Christmas traditions to your kitchen. 🌟 The intricate spiral shape and delicate texture make kringle a showstopper for holiday gatherings, blending rich history with modern baking techniques that deliver foolproof results every time.

The recipe begins with a simple yet precise almond flour dough that requires only a few ingredients but transforms into something extraordinary when baked. What sets this version apart is the balance of sweetness and crunch—each slice offers tender layers with a hint of nutty flavor from the almond base.

The spiral shape isn’t just decorative; it creates a stunning visual centerpiece that’s as impressive as it is delicious.

By the time you’re done, you’ll have a golden, crispy kringle with perfectly baked layers that stay tender inside. The optional glaze adds an elegant finish, making it look like it came straight from a Scandinavian bakery.

This is the kind of dessert that elevates any holiday table while keeping the spirit of tradition alive.

Whether you’re making it for Christmas morning or a festive gathering, this recipe scales beautifully. The dough can be prepped ahead, so you can focus on shaping and baking when the time comes. Here’s everything you need to create this timeless holiday treat!”

Ingredients for kringle

Buttery layers, nutty almond flour, and a touch of holiday spice. Here’s what you’ll need to bake this Scandinavian showstopper.

The almond flour is non-negotiable—Bob’s Red Mill or King Arthur brands are my go-tos, but any finely ground almond flour works. Skip the almond meal, which is coarser and won’t give the same tender texture. For the butter, European-style (like Plugrá) has higher fat content, which is key for that melt-in-your-mouth crust. If you can’t find it, regular unsalted butter works, but chilled cubes are a must. The cardamom and rum extract? Optional but worth it—they’re the secret to that authentic Scandinavian flavor. Penzeys sells great ground cardamom if you’re not near a specialty store.

No almond flour? Almond meal blended until ultra-fine (food processor, 30 seconds) gets you close, but texture might vary. Substituting with regular flour is a no-go—this dough relies on the almond’s fat content. For the glaze, powdered sugar is a must, but if you’re out, blend granulated sugar with a pinch of cornstarch for smoothness. The heavy cream can be swapped for half-and-half, but the richness suffers. If you’re avoiding alcohol, skip the rum extract—just add an extra dash of vanilla. Pro tip: Toast the almond slices for 3-4 minutes before topping to keep them crispy.

This dough keeps for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze shaped dough balls for up to 3 months—thaw overnight before baking. The glaze sets quickly, so mix it last minute. Once baked, kringle stays fresh for 4 days at room temperature, wrapped in a cloth. For gifting, slice and package individually—each piece is a little edible holiday masterpiece. Reheat slices at 300°F for 5 minutes to restore crispiness.

Step-by-step instructions for Scandinavian holiday pie with buttery layers

Here’s how to craft this festive treat with rich almond layers and spiced cream filling.

In a large mixing bowl, combine the 3 cups almond flour, 0.5 cup granulated sugar, 0.5 tsp salt, 0.25 tsp ground cardamom and 0.5 tsp rum extract. Mix these dry ingredients thoroughly using a whisk or fork until evenly distributed. This creates the perfect crumbly yet cohesive base for your kringle.

In a separate bowl, beat the 1.5 cups cold unsalted butter with the 3 whole large eggs until just combined. The butter should be in small, pea-sized pieces that blend smoothly with the eggs. Here’s the thing – don’t overmix or you’ll develop gluten in the almond flour, making your crust tough instead of tender.

Gradually add the dry mixture to the butter-egg combination, mixing gently with a rubber spatula until you achieve a dough-like consistency that holds together when pressed. The texture should be slightly sticky but manageable. If it feels too dry, add 1 tablespoon of milk at a time until it comes together properly. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up.

Preheat your oven to 350°F. Remove the chilled dough from the refrigerator and divide it into three equal portions. Roll out one portion between two sheets of parchment paper into a 9-inch circle, about ¼-inch thick. Transfer this circle to a 9-inch pie dish and press gently into the bottom and up the sides.

Repeat this process with the remaining two portions of dough, creating two more 9-inch circles. Here’s where it gets fun – place one of the rolled-out circles on top of the first base layer in the pie dish. Brush the top layer generously with a mixture of 0.5 cup heavy cream and 1 tbsp vanilla extract, then sprinkle with 0.5 cup almond slices for texture and flavor.

Add the final rolled-out dough layer on top, pressing gently to seal. Cut a few small slits in the top layer to allow steam to escape during baking. The layers should create a beautiful, intricate pattern when viewed from the side – this is the signature look of a traditional kringle.

Bake the assembled kringle in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are set. You’ll know it’s ready when you can hear a hollow sound when you tap the bottom gently – this indicates the layers have baked through properly.

Remove from the oven and let it cool completely in the pie dish for at least 1 hour. This resting period is crucial as it allows the layers to firm up and the flavors to meld together. The pie will look impressive with its intricate layers and golden crust when fully cooled.

While the kringle cools, prepare the glaze by whisking together the 1 cup powdered sugar, 2 tbsp milk, 1 tsp lemon zest and any remaining vanilla extract from the cream mixture. The glaze should be thick but pourable – if it’s too thick, add a few drops of milk until it reaches a smooth consistency.

Once the kringle has cooled completely, carefully transfer it to a serving plate. Pour the lemon glaze over the top, letting it drip down the sides for that beautiful, glossy finish. The glaze adds a lovely citrus note that complements the rich almond layers perfectly.

Allow the glazed kringle to set for at least 30 minutes before serving. This resting time lets the glaze firm up slightly and allows all the flavors to truly meld together. The result should be a beautifully layered pie with crisp almond crust, tender filling, and a tangy-sweet glaze.

Slice into wedges and serve at room temperature. Each bite should deliver rich almond flavor from the crust, subtle cardamom warmth, and the bright citrus finish from the glaze. This kringle makes an elegant centerpiece for holiday gatherings and pairs beautifully with coffee or tea.

Dietary considerations for these flavors

Gluten-Free Adaptation

Skip the almond flour entirely and use a 1:1 gluten-free flour blend like King Arthur Measure for Measure instead. Replace the butter with ½ cup coconut oil (solid) to maintain moisture, and add ¼ cup ground flaxseed mixed with 3 tbsp water as a binder.

The texture will be slightly denser, but still delicious. 🥜

Nut-Free Version

For nut-free kitchens, swap the almond flour with 2 cups oat flour (blend rolled oats until fine) and 1 cup sunflower seed flour. Use ½ cup melted coconut oil instead of butter, and add 1 extra egg for structure.

The flavor will be more neutral but still rich and satisfying.

Lower Sugar Options

Reduce the granulated sugar to ¼ cup and replace the rest with ¼ cup monk fruit sweetener or 2 tbsp maple syrup. For the glaze, use ½ cup powdered erythritol mixed with 1 tbsp lemon juice instead of milk.

The texture stays the same, but with fewer calories and a lower glycemic impact.

Dairy-Free Substitutes

Replace the butter with 1½ cups dairy-free margarine (like Miyoko’s) or coconut oil, and use ½ cup coconut cream instead of heavy cream in the filling.

The coconut flavor pairs beautifully with the cardamom and lemon zest. For the glaze, use 2 tbsp coconut milk instead of dairy milk.

Vegan Adaptation

Make this fully plant-based by using flax eggs (3 tbsp ground flaxseed + 9 tbsp water) and vegan butter (like Earth Balance). Replace the heavy cream with ½ cup coconut yogurt and add 1 tsp apple cider vinegar for tang.