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Almond Puff Loaf Recipe
Almond Puff Loaf Recipe photo by Taste of Home

Almond Puff Loaf Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 16-20 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.
  6. 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

Reviews for Almond Puff Loaf

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 21, 2012

This is better than Kringle when you add the jam.

MY REVIEW
Reviewed Apr. 2, 2012

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?

MY REVIEW
Reviewed Feb. 21, 2012

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!

MY REVIEW
Reviewed Feb. 20, 2011

could you use a cream cheese filling in this recipe?

MY REVIEW
Reviewed Feb. 10, 2010

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.

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