Almond Danish Puff

Step 1

Heat oven to 350ºF.

Step 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.

Step 3

Sprinkle 2 tablespoons water over mixture; mix with fork.

Step 4

Gather pastry into ball; divide in half.

Step 5

Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.

Step 6

Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.

Step 7

Quickly stir in almond extract and 1 cup flour.

Step 8

Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

Step 9

Add eggs; beat until smooth. Spread half of the topping over each rectangle.

Step 10

Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.

Step 11

Spread with Creamy Almond Glaze; sprinkle with almonds.

Step 12

Creamy Almond Glaze:

Step 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.

Step 14

Mix all ingredients until smooth and spreadable and glaze the Danish puff.