In a large mixing bowl, whisk together 2 cups of all-purpose flour and a teaspoon of fine table salt. Cut in 1 cup of very cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough holds together. Shape the dough into a rectangle, wrap in plastic, and chill in the fridge for at least 2 hours.

Preheat your oven to 350°F and spread 1 cup of slivered almonds on a baking sheet. Toast for 8-10 minutes until golden and fragrant. Cool and grind into a fine meal. In a saucepan over medium heat, combine ground almonds, ½ cup heavy cream, ¼ cup sugar, 2 tablespoons flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and a pinch of salt, cooking for 5-7 minutes until thickened. Cool completely.

Once the dough has chilled, preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out the dough into a 12x18-inch rectangle. Spread half of the almond filling evenly over the dough, leaving a small border. Roll the dough up tightly and shape it into a horseshoe. Repeat with remaining dough and filling.

Bake the almond kringles for 25-35 minutes or until they are golden brown and the internal temperature reads 200-210°F. Allow to cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

In a medium bowl, whisk together 1 cup of sifted powdered sugar and 2-4 tablespoons of milk until smooth. Drizzle the glaze over the cooled kringles and garnish with extra slivered almonds. Let the glaze set for about 15-20 minutes before serving.