Almond Danish Puff

Directions

1. 1
   Heat oven to 350°F.
2. 2
   Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
3. 3
   Sprinkle 2 tablespoons water over mixture; mix with fork.
4. 4
   Gather pastry into ball; divide in half.
5. 5
   Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
6. 6
   Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
7. 7
   Quickly stir in almond extract and 1 cup flour.
8. 8
   Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
9. 9
   Add eggs; beat until smooth. Spread half of the topping over each rectangle.
10. 10
    Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
11. 11
    Spread with Creamy Almond Glaze; sprinkle with almonds.
12. 12
    Creamy Almond Glaze:
13. 13
    1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
14. 14
    Mix all ingredients until smooth and spreadable and glaze the Danish puff.