Almond Puff 1/2 cup cold butter 1 cup all-purpose flour 2 tablespoons water PUFF LAYER: 1 cup water 1/2 cup butter 1 cup all-purpose flour 1 teaspoon almond extract 3 eggs GLAZE: 1-1/2 cups confectioners' sugar 2 tablespoons butter, softened 1 teaspoon almond extract Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Puff cont. 1 to 2 tablespoons warm water 2 tablespoons sliced almonds, toasted and chopped In a bowl, cut butter into flour until mixture resembles coarse crumbs. Add water and toss with a fork. Shape dough into a ball. Pat into two 12-in. x 3-in. strips, drop 2 in. apart on an ungreased baking sheet. Set aside. In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; stir in extract. Let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over crusts, covering completely. Bake at 325° for 50-55 minutes or Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Puff until puffed and light browned. Cool on a wire rack for 5 minutes. In a bowl, combine the confectioners' sugar, butter, extract and enough water to achieve spreading consistency. Spread over warm puffs. Sprinkle with almonds. Cut into 1-in. strips. Refrigerate leftovers. Yield: 32 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008