My husband is an exceptional parent. I often feel like I should step it up and mother a bit harder—more kitchen table crafts, more Lego construction sessions on the carpet, exciting field trips to all the spectacular museums in the city—because he is always doing these things with the kids every chance he gets. He revels in it. It makes me look bad.
But at some point, I realized there are things I do with the kids that are extremely important to their personal development that he would never think to do. For instance, who was the parent who drove the older child all the way to Racine, Wisconsin, for a day trip we called the Kringle Krawl? And brought said child to four different bakeries in the city, all known for their kringle, to sample them all, grill the bakers at each place about their methods, and determine once and for all who makes the best dang kringle in all of Racine? It was not her father, I will tell you that right now. It was all me, exposing my child to the greatness of Wisconsin’s state pastry in a very scientific manner. Science, I tell you! Education! Artistry, history, and interpersonal skills! All wrapped into many, many layers of buttery pastry.
Makes 2 kringles
- 6 ounces (170 grams) almond paste (see Note)
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1/4 cup (30 grams) confectioners’ sugar
- 2 tablespoons well-beaten egg white
- 1/4 teaspoon freshly squeezed lemon juice
- Pinch of fine sea salt
- All-purpose flour for dusting
- 1 batch Shortcut Danish Pastry (recipe follows)
For the icing:
- 1 batch Five-Finger Icing (recipe follows)
