Growing up, my family's long-standing tradition was enjoying Christmas Kringle on Christmas morning.  Christmas Kringle is a velvety Scandinavian pastry with rich almond flavor.  In fact, anytime I eat something with almond extract in it, it brings a glimpse of Christmas morning nostalgia to my mind.  In an effort to not let our treasured tradition die, I've recreated my mom's old recipe utilizing healthy fats, grain-free flours, and whole-food sweeteners.  If you are on a ketogenic diet, there are sweetener options to fit those needs as well.  I am thrilled to share this tradition with you and hope your family enjoys it together this Christmas season.

INGREDIENTS

Crust

2 1/2 cups blanched almond flour 

1/3 cup arrowroot powder

1/3 cup coconut sugar or monk fruit sweetener

1/2 teaspoon unrefined salt

2 eggs, chilled

3 tablespoons water, chilled

5 tablespoons grassfed ghee, room temperature 

Filling

1 cup filtered water 

1/2 cup grassfed ghee

2/3 cup blanched almond flour

1/3 cup arrowroot powder

3 eggs, room temperature 

1-1/2 teaspoons organic almond extract

Frosting

1/4 cup full-fat coconut milk

1 cup monk fruit sweetener or coconut sugar, powdered

1/2 teaspoons organic almond extract

For the crust

In a large bowl or food processor, combine almond flour, arrowroot, salt, and sweetener of your choice.  Add eggs and mix until incorporated.  Dot the flour mixture with small pieces of butter pulse until just incorporated.  Or use a pastry cutter to cut the butter into the flour until a dough forms.  Wrap the dough in plastic wrap and put it in the freezer for about an hour.

After an hour, preheat oven to 325 degrees.  Remove the plastic wrap from the dough.  On a parchment lined cookie sheet, use your fingers to press the crust into an oval shape.  Slightly crimp the edges of the dough and set to the side.  If the dough gets sticky, dip your fingers in cool water or arrowroot and continue working.

For the filling

Place water and butter in a saucepan over medium high heat.  Allow the mixture to come to a boil, stirring occasionally.  Once it has boiled, remove from heat and stir in the almond flour and arrowroot powder.  Add the eggs one at a time, whisking vigorously to incorporate into the mixture.  Stir in the almond extract.  Spread the filling into the crust.  Bake at 325 for about 50 minutes or until golden brown and baked through.  Allow the pastry to cool before frosting it. 

For the icing

If your sweetener is a granular texture, whiz it in the blender for about 20 seconds on high to powder it.  Put the sweetener in a small bowl and stir in the coconut milk about a tablespoon at a time until it reaches a pourable glaze consistency.  Incorporate the almond extract.  Frost the pastry and sprinkle sliced almonds over the top.  Serve to loved ones on Christmas morning. Store in the refrigerator and serve at room temperature.

Recipe notes

I used powdered monk fruit sweetener when photographing this recipe.  If you choose coconut sugar, the color of the frosting with be a deep brown color and you will likely need slightly less coconut milk.