Serves: 10
1. Heat oven to 350°.
2. Place 1 cup of the flour in small bowl. Cut in 1/2 cup butter, using pastry blender or crisscrossing 2 knives, until mixture looks like small peas. Sprinkle 2 tablespoons water over mixture mix in with fork. Round dough into a ball divide in half. Pat each half into 12 X 3-inch strip about 3 inches apart on ungreased cookie sheet.
3. Heat 1/2 cup butter and 1 cup water to a rolling boil in 2 1/2-quart saucepan. Stir in 1 cup flour and the almond extract. Stir vigorously over low heat about 1 minute or until mixture forms a ball remove from heat.
4. Beat in eggs, all at once continue beating until smooth. Divide in half spread each half evenly
over strips.
5. Bake about 1 hour or until topping is crisp and golden brown. Cool 30 minutes. Frost with Powdered Sugar Glaze. Sprinkle with almonds.
Powdered Sugar Glaze
1 1/2 cups powdered sugar
2 tablespoons butter or stick margarine, softened**
1 1/2 teaspoons vanilla
1 to 2 tablespoons warm water
Mix all ingredients until smooth and spreadable.
*Self-rising flour can be used.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving Calories 385 (Calories from Fat 215) Fat 24g (Saturated 14g) Cholesterol 120mg Sodium 160mg Carbohydrate 38g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 18% Vitamin C 0% Calcium 2% Iron 8% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Danish Puff recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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