It may be that your top pastry layer was over-mixed, but it's supposed to be lighter than the bottom layer. It's possible that the addition of the almond paste slowed down the kringle's baking process, so it may have needed more time in the oven to fully bake through. An additional 10-15 minutes in the oven should help eliminate any eggy flavor next time. (Tent the kringle with foil for this last section of time to prevent it from over-browning, if necessary.) Happy baking! Kye@KAF

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