-
1
Heat oven to 350F.
-
2
Place 1 cup flour in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
-
3
Stir in 2 tablespoons water with fork until flour mixture is just moistened.
-
4
Shape dough into ball.
-
5
Pat dough into 10-inch circle on ungreased baking sheet.
-
6
Set aside.
-
7
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan.
-
8
Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted.
-
9
Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract.
-
10
Reduce heat to low.
-
11
Cook, stirring constantly, 1 minute or until mixture forms a ball .
-
12
Remove from heat.
-
13
Add 1 egg at a time, beating with whisk or wooden spoon after each addition until smooth and glossy.
-
14
Spread egg mixture over pastry circle.
-
15
Bake 50-55 minutes or until surface is crisp and golden.
-
16
Cool completely.
-
17
(Topping rises during baking and shrinks during cooling, forming custard-like layer.)
-
18
Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in bowl until well mixed.
-
19
Add enough milk for desired glazing consistency.
-
20
Drizzle glaze over puff; sprinkle with almonds.
-
21
Variations: Lemon Pecan Puff: Omit almond extract in topping.
-
22
Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon zest.
-
23
Omit almond extract and milk in glaze.
-
24
Substitute 2 tablespoons fresh lemon juice.
-
25
Omit sliced almonds.
-
26
Sprinkle puff with 1/4 cup chopped pecans.
-
27
Maple Pecan Puff: Omit almond extract in topping.
-
28
Substitute 1 teaspoon maple extract.
-
29
Omit almond extract in glaze.
-
30
Substitute 1 teaspoon maple extract.
-
31
Omit sliced almonds.
-
32
Sprinkle puff with 1/4 cup chopped pecans.
