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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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Ingredients:
1/2 cup(s) cold butter, cubed |
1 cup(s) unbleached all-purpose flour |
1/4 cup(s) water |
1 cup(s) water |
1/2 cup(s) butter, cubed |
1 cup(s) unbleached all-purpose flour |
3 eggs |
1 teaspoon(s) almond extract |
2/3 cup(s) jam or preserves |
1/2 to 2/3 cup(s) sliced almonds, toasted |
1/2 cup(s) confectioners' sugar |
1 teaspoon(s) vanilla extract |
4 teaspoon(s) milk or water |
Directions:
1. • In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
2. • Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries.
3. • For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds.
4. • Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat.
5. • Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.
6. • For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares. Yield: 16-20 servings.
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