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Almond Pastry Puffs

This tender, nutty coffee cake is one of my favorite brunch treats. It looks and tastes so special, people won’t believe you made it yourself. It’s good that the recipe makes two!—Betty Claycomb, Alverton, Pennsylvania

22 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

2 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water, divided
1/4 teaspoon almond extract
3 eggs
FROSTING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
4 teaspoons water
1/4 teaspoon almond extract
2/3 cup chopped almonds, toasted

Directions

In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter
until mixture resembles coarse crumbs. Add 2 tablespoons cold water;
stir with a fork until blended. Shape dough into a ball; divide in
half. Place dough 3 in. apart on an ungreased baking sheet; pat each
into a 12-in. x 3-in. rectangle.
In a large saucepan, bring remaining butter and water to a boil.
Remove from the heat; stir in extract and remaining flour until a
smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue
beating until mixture is smooth and shiny.

2 of 2

Almond Pastry Puffs (continued)

Directions (continued)

Spread over rectangles. Bake at 400° for 18-20 minutes or until
topping is lightly browned. Cool for 5 minutes before removing from
pan to wire racks.
For frosting, in a small bowl, combine the confectioners' sugar,
butter, water and extract; beat until smooth. Spread over pastries;
sprinkle with almonds. Yield: 2 pastries (11 servings each).

Nutrition Facts: 1 serving (1 slice) equals 189 calories, 12 g fat (6 g saturated fat), 54 mg cholesterol, 130 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.