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1
Heat oven to 350u00b0F.
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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.
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3
Sprinkle 2 tablespoons water over mixture; mix with fork.
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4
Gather pastry into ball; divide in half.
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5
Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
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6
Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
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7
Quickly stir in almond extract and 1 cup flour.
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8
Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
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9
Add eggs; beat until smooth. Spread half of the topping over each rectangle.
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10
Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
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11
Spread with Creamy Almond Glaze; sprinkle with almonds.
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12
Creamy Almond Glaze:
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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.
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14
Mix all ingredients until smooth and spreadable and glaze the Danish puff.
