Serves: 5
Total Calories: 988
Cut 1 stick butter into 1 cup flour, as for pastry. Add 2 tablespoons water; mix with fork until ball forms. Divide. On large ungreased jellyroll pan, pat each portion into a strip 3x12-inches, spacing strips about 3 inches apart.
In a saucepan, bring 1 cup water and other stick of butter to a boil. When butter is melted, stir in remaining flour all at once, and stir vigorously until mixture pulls away from sides of pan to gather into a smooth ball. Remove from heat. Add almond extract. Add eggs, one at a time, beating each into the dough until well incorporated and smooth. Divide dough in half and spread each half onto one pastry strip. Bake at 350° for one hour or until golden brown. Cool. Spread with frosting and top with sliced almonds. Slice diagonally.
Almond Cream Cheese Frosting:
In large bowl, cream the cheese and butter until smooth. Gradually beat in the sugar and almond extract. Beat until of spreading consistency, adding a little evaporated milk, if necessary.
This Creamy Almond Puff Bars recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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