Preheat the oven to 425°. Line a baking sheet with parchment or a silicone baking mat.
In a medium saucepan, bring the water and butter to a boil.
1 cup water, ½ cup butter
Add the flour and salt. Cook over medium, stirring, until the mixture leaves the sides of the pan and forms a ball around the spoon.
1 cup unbleached, all-purpose flour, ½ teaspoon salt
Remove the pan from heat and beat in the eggs one at a time. You can do this in the pan by hand or transfer the mixture to the bowl of a stand mixer. Allow the mixture to cool slightly before adding the eggs.
4 egg
Spread the batter in a large rectangle on the prepared pan. Bake for 20 to 25 minutes or until golden.
Turn off the oven. Prick holes in the pastry with a sharp knife or fork and allow to rest in the hot oven for 20 minutes more to dry out the insides of the pastry.
Cool the pastry on a rack.
In a small bowl combine the powdered sugar, milk, almond extract, and lemon zest.
Place the pastry on a serving platter. Drizzle the icing over the top of the pastry. Sprinkle the almonds over all.
2 tablespoon slivered almonds
Notes
Store the kringle, covered, at room temperature for up to 3 days. Freeze for longer storage.While almond and lemon flavoring is traditional, feel free to adjust the taste based on the extracts you use. Some tasty options include: vanilla, butter rum, orange, and cherry.