ALMOND PUFF
These are melt in your mouth delicious, I just love them! I generally make one without slivered almonds on the top, but they do add a nice crunch! I will list almond extract and butter in the ingredients portion, but I have made it with margarine and imitation extract, and it turns out fine. Also, the first few times I made...
Provided by Renee W.
Categories Other Desserts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 degrees. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2T water over mixture, mix with fork.
- 2. Round into ball, divide in half. On ungreased baking sheet, pat each half into a 12x3 strip. Strip should be about 3 inches apart.
- 3. In medium saucepan, heat 1/2 C. butter and 1 C. water to rolling boil. Remove from heat and quickly stir in almond extract and 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
- 4. Beat in eggs all at one time until smooth. Divide in half. Spread each half evenly over strips, covering completely.
- 5. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with sugar glaze and sprinkle generously with chopped almonds.
- 6. Sugar Glaze: Mix 1 1/2 C. powdered sugar, 2 T. softened butter, 1 to 1 1/2 t. almond extract, 1 1/2 t. vanilla extract and 1-2 T. water until smooth.
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