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Almond Puff

 Almond Puff
This old-fashioned Danish has a tender crust, a cream puff layer and an almond glaze. Serve it for breakfast or as a dessert.— Mary Ims, Yankton, South Dakota
32 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup cold butter
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons water
  • PUFF LAYER:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup King Arthur Unbleached 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

Directions

  • 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

2 of 2

Almond Puff (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 117 calories, 7 g fat (4 g saturated fat), 37 mg cholesterol, 71 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.