Directions: |
Directions:Preheat oven to 200ºC/400ºF. Set aside a large baking tray or cookie sheet. In a bowl, blend the dry ingredients with the butter to achieve course crumbs for the first layer. Add in a little water, if needed, to create a pliable dough. Divide the dough in half and press into two thin, separate rounds on the tray.
Next, in a saucepan, boil water and butter for the second layer. Remove from heat and add in flour. Stir with a wooden spoon until the mixture forms a soft ball. One at a time, beat in the eggs until you achieve a smooth batter; blend in the almond extract and spread over the two rounds you pressed into the baking tray, ensuring you spread to the edges.
Bake for 10 minutes then lower the oven to 165ºC/325ºF. Continue to bake for 15-20 minutes. The top should be crispy and brown. While the puff is baking, make the frosting. In a bowl, blend the water, butter, icing sugar and extract - mix to a drizzle-able consistency. When you remove the puff from the oven, allow it to cool and then drizzle over the frosting and sprinkle with nuts. Cool completely before serving. |
Personal
Notes: |
Personal
Notes: When I was a child, my Mom played Bunco once a month. I didn't know what Bunco was; however, I did know about almond puff as she would bake this treat to share at Bunco. I loved the almond aroma that wafted through our home as the puff baked. Today, I revere the first bite of this special dessert which melts life's moments away. In its gluten-free form enables me to share this food memory with my children.
If you want to serve this for breakfast, shape the pastry into small rounds and spread with the egg pastry to make something more like a pastry you might get in a coffee shop.
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This recipe for Almond Puff is from