Ingredients

Instructions

  1. Heat oven to 350ºF.
  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.
  3. Sprinkle 2 tablespoons water over mixture; mix with fork.
  4. Gather pastry into ball; divide in half.
  5. Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
  6. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
  7. Quickly stir in almond extract and 1 cup flour.
  8. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  9. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
  10. Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
  11. Spread with Creamy Almond Glaze; sprinkle with almonds.
  12. Creamy Almond Glaze:
  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.
  14. Mix all ingredients until smooth and spreadable and glaze the Danish puff.