½ cup butter, softened
1 cup flour
2 tbsp water
½ cup butter
1 cup water
1 tsp almond extract
1 cup flour
2 eggs
Heat oven to 350º. Cut ½ cup butter into 1 cup flour. Sprinkle 2 tbsp water over mixture, mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart.
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. 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 once) until smooth and glossy.
Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.
Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.
Variations:
Instead of strips, dough may be shaped into a large circle.
Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.
Paula
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. 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 once) until smooth and glossy.
Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.
Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.
Variations:
Instead of strips, dough may be shaped into a large circle.
Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.
Paula
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