This recipe is my favorite treat for the Holidays. My mom found it in a huge box of recipes she bought. It had recipe cards that you purchased by a set a month. So much easier to buy a book.This recipe was worth the cost of the whole set and I really can't remember making anything else out of those recipe cards.
It looks harder than it is and it is really worth the effort. Don't be afraid, just jump right in and you will be pleasantly surprised at what you can accomplish. We've tweaked the recipe a bit over the years to add a bit more yummy almond.
ALMOND PUFF
BOTTOM LAYER
1/2 cup butter, softened
1 cup all-purpose flour
2 tablespoons cold water
TOP LAYER
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 1/2 teaspoons almond extract
3 eggs
GLAZE
1 1/2 cups confectioners' sugar
2 tablespoons butter, melted
1 1/2 teaspoons almond extract
1/2 cup sliced almonds
1. In a medium bowl, cut the 1/2 cup of butter into the 1 cup of flour
until mixture resembles coarse crumbs. Add the cold water one
tablespoon at a time. Using your hands or a fork, stir until the dough can
form a ball. Divide dough in half. Roll or press each half into a 12x3 inch
rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a saucepan, bring the 1/2 cup of butter, and 1 cup of water to a
rolling boil. Lower heat and stir in the flour immediately with a wooden
spoon. Continue to stir vigorously until the dough forms a tight ball.
Remove from heat. Stir in eggs one at a time, then stir in the almond
extract. Spread equally onto both rectangles. Bake for 10 minutes
before lowering the oven temperature to 325 degrees F (165 degrees
C). Continue to cook for 15 to 20 more minutes. The top should be
crispy and brown.
4. To make the glaze, beat the confectioners' sugar together with the
melted butter and almond extract until smooth. Spread over the almond puff
when cool, and sprinkle with sliced almonds. Cut into strips and serve.
