• Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.

Make bottom crust:

• In the bowl of a stand mixer, beat together cold butter chunks, flour and salt until it becomes crumbly. Add cold water and beat until it forms a soft ball of dough.
• With a knife, cut off about ½ of the dough/ball and mold it into “HALF” of a “rope” on the baking sheet. Take the remaining ½ of dough and build the other side, to form an oval ring shape that is about 12 inches long and 8 inches wide. It will fit perfectly on the baking sheet (parchment paper).
• As it is formed, pat it down slightly to flatten it out to about 1 ½ inches wide.
• Now spread the raspberry filling evenly distributed all around the circular dough, leaving about ¼” from the edges.

Make the egg layer:

• In a small saucepan, heat the water, butter and salt over medium-high heat until it comes to a boil.
• Add flour and stir it in quickly until it comes together into a gooey ball of dough.
• Scoop the mixture into a large bowl and beat it for about 30 seconds to let out some of the heat, then add the eggs one by one, stopping after each addition is fully incorporated. Add the vanilla extract and mix to fully incorporate.
• Scrape the batter into a zip lock bag and snip the corner, just enough to be able to pipe the batter out over the raspberry filling. Pipe it out and spread it evenly.
• Bake for about 50 minutes to 1 hour until the kringle is golden brown. Remove from the oven and let cool completely. While cooling, prepare the glaze.

For the glaze:

• Beat together the powdered sugar, half & half, and almond extract until thick. You want it to be the consistency so you can drizzle it over the kringle. If too thick, add a few drops more of milk. Or to runny, add a tiny bit more of powdered sugar.
• After the kringle has cooled, drizzle with the almond glaze. Right after adding the glaze, sprinkle the sliced almonds and allow to sit for about 10 minutes. Last step is to add fresh raspberries for garnish and cut into slices and serve.