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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
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    32 servings

Ingredients

  • 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 large 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 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.
Nutrition Facts
1 piece: 117 calories, 7g fat (4g saturated fat), 37mg cholesterol, 71mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 2g protein.
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  • ReneeC___NCalif
    Dec 6, 2009

    I've baked this for years, ever since a dear friend brought it to a work function many years ago.   Simple and it doesn't look as yummy as it tastes.  DH loves it with a cup of coffee in the AM...I like it with my tea!   :)

  • gagegirl10
    Dec 6, 2009

    I grew up in upstate new york, and have been making this exact recipe since the 70's!!! It's always been a winner, wouldn't be the holidays without it!