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.
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.
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.
Spread the batter in a large rectangle on the prepared pan. Bake for 30 minutes.
Turn off the oven. Prick holes in the pastry 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.
Store the kringle, covered, at room temperature for up to 3 days.