Whisk the flour and salt in a large bowl until combined. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs with little pea-sized butter pieces throughout.

Stream in the ice water gradually, mixing with a fork until the dough just comes together. Form it into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or even overnight for best results.

Preheat your oven to 350°F. Spread the slivered almonds in an even layer on a baking sheet and toast them for 8-10 minutes, stirring once, until they’re golden brown. Cool completely before transferring to a food processor to grind to a fine consistency.

Combine the granulated sugar, heavy cream, ground toasted almonds, all-purpose flour, almond extract, vanilla extract, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and starts to simmer, about 5-7 minutes. Transfer to a bowl and let the filling cool completely.

Preheat the oven again—this time to 375°F—and line a large baking sheet with parchment paper. Divide your chilled dough in half.

On a lightly floured surface, roll each piece into a 12×18-inch rectangle. Spread half of the cooled almond filling over each rectangle, leaving a 1/2-inch border at the edges.

Roll up jelly-roll style and curve each log into a horseshoe shape. Transfer to your prepared baking sheet.

Bake in the preheated oven for 25-35 minutes, until the pastry is a rich golden brown and reaches an internal temperature of 200°F to 210°F.

Allow to cool on the baking sheet for 10-15 minutes before moving to a wire rack to cool completely.

Whisk together the sifted powdered sugar, milk (or cream), and almond extract (if desired) in a bowl until smooth.

Drizzle the glaze over the cooled kringles and garnish with extra slivered almonds if you like. Let the glaze set for 15-20 minutes before slicing and serving.