Ingredients:
First Part:
1/2 cup butter or margarine, softened
1 cup regular flour
2 Tbsp water
Second Part:
1/2 cup butter or margarine
1 cup water
1 tsp almond extract
1 cup regular flour
3 eggs
Confectioners' Sugar Glaze:
1 1/2 cup Sifted Confectioners' sugar
2 Tbsp butter or margarine, softened
1 1/2 tsp vanilla extract
1 to 2 Tbsp warm water
Chopped walnuts or sliced roasted almonds
Instructions:
Warm your oven to 350 degree's. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture; mix. Round into a ball; divide in half. On ungreased baking sheet, pat each half into a strip that is 12 x 3 inches. The strips should be about 3 inches apart. Heat 1/2 cup butter and 1 cup water to rolling boil in a medium sized saucepan. Remove from heat and quickly stir in the 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 strips. Bake about 60 minutes or until topping is crisp and light brown. Cool. (Topping will shrink and fall, forming a custardy top). Frost with Confectioners' Sugar Glaze and sprinkle generously with nuts.
Makes 10-12 servings.
Sugar Glaze:
Mix 1 1/2 cups of sifted confectioners' sugar, 2 Tbsp butter, 1 1/2 tsp vanilla and 1 to 2 Tbsp of warm water until smooth and of spreading consistency. (A hand mixer is best to use here.)
*This can be made into individual puffs by patting dough into 3-inch circles, using a rounded tsp(1 1/2 tsp)for each. Spread rounded Tbsp (1 1/2 Tbsp) batter over each circle, extending it just beyond the edge of the circle. Bake 30 minutes. Frost the same (2 dozen)
Serve with a hot cup of tea or coffee and fresh fruit for a wonderful continental breakfast.
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