Almond Puffs

This has got to be the most popular recipe I own. I've made it for wedding and baby showers, family get togethers, and pot luck dinners. Every time I do, I get asked for the recipe by just about everyone there. I think the almond puffs look difficult and fancy, but in reality, they are deceivingly simple.

These are not freezable and are terrible keepers. So when you make them, ensure you use them the same day or even the next.


Bottom layer:

1/2 cup butter softened
1 cup flour
2 tablespoons water

Middle layer:

1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup
3 eggs

Confectioner's Sugar Glaze

1 1/2 cups icing sugar
2 tablespoons butter, softened
1 1/2 teaspoons almond extract
1 or 2 teaspoons warm water
Chopped almonds

Preheat oven to 350 degrees.

Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over the mixture. Mix with a fork. Round into a ball. Divide in half. On an ungreased baking sheet, form each half into a strip 12 x 3 inches long. I do this with my hands. It's easier that way. The two strips should be 3 inches apart.

In a medium saucepan, heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat, beat in eggs, all at one time until smooth. Divide in half. Spread each half evenly over strips, covering completely.

Bake about 60 minutes. Cool.

Mix 1 1/2 cups icing sugar, 2 tablespoons softened butter, 1 1/2 teaspoons almond extract, and 1 or teaspoons of warm water in a bowl.

Frost strips with confectioner's glaze. Sprinkle with almonds.

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