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Almond Puff Loaf Recipe

Almond Puff Loaf Recipe photo by Taste of Home

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The recipe for this buttery, tender confection had been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet taste and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation.—Taste of Home Cooking School

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Almond Puff Loaf Recipe

Prep: 30 min. Bake: 1 hour

Yield: 16-20 Servings

30 60 90

Ingredients

FIRST LAYER:
1/2 cup cold butter, cubed
1 cup King Arthur Unbleached All-Purpose Flour
1/4 cup water
SECOND LAYER:
1 cup water
1/2 cup butter, cubed
1 cup King Arthur Unbleached All-Purpose Flour
3 eggs
1 teaspoon almond extract
TOPPING:
2/3 cup jam or preserves
1/2 to 2/3 cup sliced almonds, toasted
ICING:
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
4 teaspoons milk or water

Directions

In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries.
For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat.
Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.
For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares. Yield: 16-20 servings.

Originally published as Almond Puff Loaf in Taste of Home Cooking School Collection Winter 2009, p35

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Almond Puff Loaf

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Reviewed on Dec. 21, 2012 by CherylKristant

This is better than Kringle when you add the jam.

Reviewed on Apr. 02, 2012 by marian08

I have made this so many times but never saw it with the preserves on top. Could the preserves be put under the topping? I don't think I would like it on the top because the preserves would always stay so wet and it would make the coffee cake so soggy. Pineapple preserves would be wonderful if it could be used before it goes into the oven. What do you guys think?

Reviewed on Feb. 21, 2012 by csublet

I have made a similar recipe a few times and it is wonderful. Now tho, with all the butter in it, I rarely make it. It's probably why there was no nutritional info on this one. Don't let it scare you, it's wonderful for a special occasion!

Reviewed on Feb. 20, 2011 by joandillon

could you use a cream cheese filling in this recipe?

Reviewed on Feb. 10, 2010 by makgambit

Very tasty. Took two tries to get the bottom done enough so not doughy but this was the first time I ever made something like this.