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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions. Ingredients:
1/2 cup butter, softened |
1 cup all-purpose flour |
2 tablespoons water |
1/2 cup butter |
1 cup water |
1 teaspoon almond extract |
1 cup all-purpose flour |
3 eggs |
1 1/2 cups powdered sugar |
2 tablespoons butter, softened |
1/2 teaspoon almond extract |
1 -2 tablespoon warm water or 1 -2 tablespoon milk |
sliced almonds |
Directions:
1. Heat oven to 350ºF.
2. Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
3. Sprinkle 2 tablespoons water over mixture; mix with fork.
4. Gather pastry into ball; divide in half.
5. Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
6. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
7. Quickly stir in almond extract and 1 cup flour.
8. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
9. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
10. Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
11. Spread with Creamy Almond Glaze; sprinkle with almonds.
12. Creamy Almond Glaze:
13. 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
14. Mix all ingredients until smooth and spreadable and glaze the Danish puff.
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