Make the Dough: In a large mixing bowl, whisk together 2 cups of all-purpose flour and a pinch of salt until well combined. Cut in ½-inch cubes of cold unsalted butter until the mixture resembles coarse crumbs, about 5–7 minutes. Gradually add ice-cold water, mixing until a dough forms. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours to chill and firm up.

Prepare the Filling: Preheat your oven to 350°F. Spread 1 cup of blanched slivered almonds on a baking sheet and toast them for 8–10 minutes until golden brown and fragrant. In a saucepan, combine the toasted almonds, ½ cup granulated sugar, ¼ cup heavy cream, 2 tablespoons of all-purpose flour, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Cook over medium heat for 5–7 minutes until the filling thickens, stirring continuously. Allow it to cool completely.

Roll and Assemble: Once the dough has chilled, transfer it to a floured surface and roll it out into a 12x18-inch rectangle, about ¼ inch thick. Spread half of the cooled almond filling evenly over the dough, leaving a small border around the edges. Starting from one long side, roll the dough jelly-roll style into a horseshoe shape. Pinch the ends to seal the filling inside and place the kringle on a parchment-lined baking sheet.

Bake the Kringle: Place your assembled almond kringle in the preheated oven and bake for 25–35 minutes or until the pastry is golden brown and has an internal temperature of 200–210°F. Remove the kringle from the oven and let it cool on the baking sheet for 10–15 minutes.

Glaze and Finish: While the kringle cools, prepare the glaze by whisking together 1 cup of sifted powdered sugar and 2–3 tablespoons of milk or heavy cream until smooth. Optionally, add ½ teaspoon of almond extract for more flavor. Drizzle the glaze over the cooled almond kringle and sprinkle additional slivered almonds on top for decoration. Allow the glaze to set for 15–20 minutes before slicing and serving.