Almond Puff Loaf (T&T) Recipe

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Type: Almond Puff Loaf (T&T) Free Cooking Recipe – Dessert

It’s ok!

Ingredients / Directions
First Layer
1/2 cup(s) butter
cut into 1/2-inch cubes
1 cup(s) flour
1/2 teaspoon salt
1/4 cup(s) water

Second Layer
1 cup(s) water
1/2 cup(s) butter
1 cup(s) flour
3 large eggs
1 teaspoon almond extract

Topping
2/3 cup(s) jam or preserves
1/2 cup(s) slivered almonds
toasted

Icing
1/2 cup(s) confectioners” sugar
1 teaspoon vanilla extract
4 teaspoons milk First layer: In a medium-size mixing bowl
combine the butter
flour
and salt
working the butter into the flour with a pastry blender or fork
your fingers
or a mixer. Mix until everything is crumbly
then stir in the water. the dough will become cohesive
though not smooth.

Divide the dough in half. Wet your hands
and shape each piece of this wet dough into a rough log. Grease a baking sheet or sheets that”ll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet
leaving at least 4 inches (but preferably 6 inches) between them
and 2 inches on each side. these puff up in the oven (hence the name)
and you need to leave them room for expansion.

Second layer: In a medium-sized saucepan
bring the water and butter to a boil. Stir until the butter melts
then add the flour (and salt
if you”re using it) all at once. Stir the mixture with a spoon till it thickens
begins to steam
and leaves the sides of the pan; this will happen very quickly. Transfer the dough to a mixing bowl
or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute
just to cool it down a bit.

Add the eggs one at a time
beating well after each addition; beat until the dough loses its “slimy” look
and each egg is totally absorbed. Mix in the almond extract.

Divide the batter in half. Spread half the batter over one of the dough strips on the pan
covering it completely. Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.

Bake the pastry in a preheated 350 degree F oven for 50 minutes to 1 hour(s)
or until it”s a deep golden brown. Remove it from the oven
and transfer each pastry to a wire rack.

Topping: Spread each warm pastry with about 1/3 cup(s) of jam or preserves. (Any flavor is fine
but our favorites are raspberry and apricot.) Sprinkle the toasted almonds atop the jam. By this time
your beautifully puffed pastries are probably starting to sink; don”t worry
this is all part of the plan.

Icing: Stir together the sugar
vanilla
and enough milk or water to form a thick but “drizzleable” icing. Drizzle the icing atop the pastries. Cut into squares or strips to serve. Yield: 16 to 20 servings.

Incredibly easy to make
yet tastes and looks as though a professionally trained pastry chef might have labored over it for hour(s).

Yield: 20 servings

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