To begin the bottom layer: Using the softened stick of unsalted butter, cut it
into the first cup of flour until it looks pebbly. Use a fork to stir in a pinch
of salt and the ice water until the mix is a soft dough.
Form the dough into two
14 x 3-inch rectangles on an ungreased cookie sheet. Set aside.
Begin the top layer: In a medium saucepan, heat the milk and the sliced stick
of butter until boiling and remove from heat.
To the milk and butter add 1 cup flour and stir until smooth.
Beat the sugar and eggs one at a time into the flour milk mixture. Beat well.
Spread this mixture over the two bottom layers.
Bake until lightly browned.
While Kringle is baking, prepare glaze: Combine the sifted confectioner's
sugar, vanilla extract, softened unsalted butter and milk.
Drizzle glaze over the still-warm Kringle and set aside.
In a small bowl, toss slivered almonds with confectioners' sugar.
Sprinkle almonds over the top of the Kringle while the glaze is still tacky.