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Almond Puff
Ingredients:
1/2 c margarine or butter, room temp
1 c flour
2 Tbsp water
½ cup margarine or butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs
Cut 1/2 c butter into 1 cup flour.
Sprinkle 2 Tbsp water over mixture and stir with fork.
Round into a ball and divide in half. On ungreased cookie sheet,
pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
In small pot, heat 1/2 c butter and 1 c water to rolling boil.
Remove from heat and quickly stir in almond extract and 1 c flour.
Stir vigorously over low heat until mixture forms a ball.
Remove from heat. Beat in eggs, one at a time, until smooth.
Drop by Tbsp on top of strips and then spread evenly,
using a wet knife, to cover strips completely
Bake at 350F for 60 min. When you take them out of
the oven they will look like funny shaped ,
flopped French bread. Cool completely.
Frost and sprinkle with toasted, crushed almonds
Frosting: Mix 1 1/2 c icing sugar, (confectioners sugar) 2 Tbsp soft margarine,
1 tsp almond extract and 1 – 2 Tbsp warm water until smooth.
Ingredients:
1/2 c margarine or butter, room temp
1 c flour
2 Tbsp water
½ cup margarine or butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs
Cut 1/2 c butter into 1 cup flour.
Sprinkle 2 Tbsp water over mixture and stir with fork.
Round into a ball and divide in half. On ungreased cookie sheet,
pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
In small pot, heat 1/2 c butter and 1 c water to rolling boil.
Remove from heat and quickly stir in almond extract and 1 c flour.
Stir vigorously over low heat until mixture forms a ball.
Remove from heat. Beat in eggs, one at a time, until smooth.
Drop by Tbsp on top of strips and then spread evenly,
using a wet knife, to cover strips completely
Bake at 350F for 60 min. When you take them out of
the oven they will look like funny shaped ,
flopped French bread. Cool completely.
Frost and sprinkle with toasted, crushed almonds
Frosting: Mix 1 1/2 c icing sugar, (confectioners sugar) 2 Tbsp soft margarine,
1 tsp almond extract and 1 – 2 Tbsp warm water until smooth.
