Marzipan Christmas Kringle

Prepare the bread mixture: Combine milk and sugar in a small bowl, stirring until smooth. Sprinkle yeast over the top and allow it to sit for 10 minutes, allowing the yeast to dissolve. Mix in cream.

Combine dry ingredients: In a separate bowl, whisk together flour, sugar, salt, and cardamom until well combined. Use a pastry blender or 2 knives to cut in butter, resulting in a coarse and mealy texture. Add the yeast mixture and stir until everything is fully incorporated. Shape into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.

When ready to bake, prepare the filling mixture: Using an electric mixer, combine almond paste, almonds, sugar, cinnamon, and almond extract in a large bowl. Mix until the ingredients are evenly blended and there are no lumps.

Roll out the chilled dough: Remove the dough from the refrigerator and roll it into a 2x24-inch rectangle. Spread the filling mixture evenly over the dough, leaving about 2 inches of space around each edge.

Roll up the dough: Roll the dough into a tube shape. Cover your work surface with sugar and roll the dough tube around in it until it's thoroughly coated.

Stretch and shape the dough: Roll and stretch the sugar-coated dough tube into a 40-inch-long rope. Place it onto a parchment-lined baking sheet and shape it into a pretzel.

Brush with egg white: Brush the dough with an egg white to give it a glaze. Sprinkle almonds over the top and cover loosely with a towel. Allow it to rise for 45 minutes.

Preheat the oven: Preheat your oven to 375 degrees F (190 degrees C).

Bake the kringle: Place the dough in the preheated oven and bake until it's golden brown, 25 to 30 minutes. Cut into slices to serve.