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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
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

Printed from tasteofhome.com Jul 24, 2008

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Almond Puff cont.

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 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.