• Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.

Make bottom layer of kringle:

• In the bowl of a stand mixer {or in a large bowl}, beat together cold butter, flour and salt until it becomes crumbly. Add cold water and beat until it forms a smooth, soft dough.
• Now comes the tricky part: Wet your hands and scoop out about ¼ of the dough. Mold it as well as you can into a "rope" and place on the lined baking sheet. Keep in mind, the end goal here is to form an oval ring shape that is about 12 inches long and 8 inches wide.
• Wet your hands and scoop out another ¼ of the dough and do the same thing, attempting to connect to the previous piece and slowly forming that oval ring shape.
• Continue to wet hands and arrange the dough until it forms a completely closed oval, then pat it down slightly to flatten it out to about 1 ½ inches wide.
• Top it with the halved raspberries, as evenly distributed as possible, pressing lightly to adhere them to the dough.

Make the top layer:

• In a small saucepan, heat the water, butter and salt over medium-high heat until it comes to a boil. {Be careful, once it boils it'll bubble over quickly if you're not paying attention.}
• Dump in the flour all at once and stir it in quickly until it comes together into a dough.
• Scoop the mixture into a large bowl {you can use the same one that you used for the other bowl} and beat it for about 30 seconds to let out some of the heat, then add the eggs one by one, stopping after each addition is fully incorporated. Add the vanilla bean paste and mix to fully incorporate.
• Scoop the batter out and spread it over the top of the bottom layer ring shape with your spatula, covering the raspberries and the dough completely. {You can also scoop the batter into a zip top bag and snip a large opening to easily pipe the dough out over top to make it easier to distribute it evenly.}
• Bake for about 50 minutes to 1 hour until the kringle is golden brown. Remove from oven and let cool completely. While the kringle is baking, prepare your drizzle and glaze.

For white chocolate:

• Simply place the white chocolate chips and coconut oil in a small, microwave-proof bowl and heat in 15 second intervals, stopping to stir. Continue to do so until completely smooth. Set aside.

For the glaze:

• Beat together the confectioners' sugar, half & half and almond extract until a thick, but pourable, consistency is reached. {You may want to pour in a little bit of the liquid at a time until you get the right consistency. If it becomes too runny, just add more sugar.}
• When the kringle is completely cool, drizzle with the melted white chocolate, followed by the almond glaze. While the drizzle is still slightly wet, sprinkle the sliced almonds over the top. Allow the drizzle to set, if desired. Garnish with extra raspberries before serving.