Marzipan Kringle

This is a Jewish Marzipan  bread.  It is used as a desert for Christmas traditional meal.   I had found it in a Jewish bakery in London, England and then found the recipe in a Christmas magazine in the 1980s.  It is an extremely rich and decadent treat.  Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year.

I divide the dough in 2 and make 2 small kringles.

You can buy the marzipan from a bakery or make your own.


  • 3 1/2            cups all purpose flour
  • 1                  pkg rapid-rise yeast
  • 1/4               cup sugar
  • 1/2               tsp salt
  • 3                  egg yolks
  • 1                  cup whipping cream.
  • 1/4               cup milk
  • 1/2               cup butter
  •                     Marzipan Filling (recipe to follow)
  • 1                  egg white
  • 3/4               cup sliced natural almonds
  • 1/4               cup course sugar crystals or crushed sugar cube
  1. In a large bowl, combine flour, yeast, sugar and salt.
  2. In a medium – size bowl, mix together egg yolks, cream, milk and melted butter until blended.
  3. Stir into flour mixture until solid dough forms.(The liquid ingredients do not have to be heated to activate the yeast).  Place dough in greased bowl.
  4. Cover tightly with plastic wrap and refrigerate 2-3 hours, or until well chilled.
  5. Meanwhile prepare Marzipan filling.
  6. On a lightly floured surface with a rolling pin, roll dough to a 24 inch square.  
  7. Spread Marzipan Filing to withn 1” of edges.  Roll up jelly roll style, enclosing filling filling.
  8. Roll into a pretzel shape.
  9. Place on a cookie sheet, seam-side down.
  10. Brush dough with egg white; sprinkle with almonds and course sugar.
  11. Cover and let it rise in warm, draft-free place about 40 minutes or until double in size.
  12. Bake in a preheated 375 degree oven for 35 – 40 minutes or until golden brown.
  13. Remove to wire rack to cool.
Serve warm or cold.

Marzipan Filling

  • 1                  cup lightly packed almond paste
  • 1/2               cup chopped toasted almonds
  • 1/2               cup sugar
  • 1                  egg white
  • 1                  tsp ground cinnamon
  • 1                  tsp almond extract


In a food processor fitted with metal blade, combine all ingredients .  Process until throughly blended.

Almond Paste



  • 8           oz ground almond (Blanch almonds and blend it)
  • 4          oz icing sugar
  • 4          oz caster sugar
  • 2          eggs
  • 1          tsp lemon juice


  1. Sift the dry ingredients. 
  2. Beat the eggs with lemon juice and stir into the almond mixture to make a firm paste. 
  3. Wrap in cling film to prevent it from drying out. 
  4. This amount makes  1 lb almond paste.



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