Thank you very much for this recipe. We had a bakery that baked these and I have been trying to figure out how to make them ever since it closed! The directions were good but I don't think that the wiodth of the strip is meant to be 2". I ended up making it 6". The dough was sticky so I put some flour on the waxed paper which helped. The sugar coating helped to prevent it from sticking when I stretched the tube. I think another time I would stretch it quite a lot farther to make a narrower Kringle. We would put in less sugar and no almond extract and no cinnamon next time as well. It is fussy, but it is very nice. Thanks again.

I was looking for something to bake on Christmas that was a little fancier than my standard cinnamon rolls. This was perfect. The dough is nice to work with and is very delicate and has fantastic flavor. The end result is very pretty- it's a shame we ate it before I thought to take a picture. A couple tips: Make sure to seal the seams very very well- it has a tendency to blow out. I couldn't find almond paste so I ran some sliced almonds and some butter in the food processor until it was smooth. I don't know if that is very authentic but it tasted great! If I could rate this a 4.5 I would for the following reasons: 1- The dough is very fattening with the heavy cream, 2- The cardamom makes this relatively expensive to make