This recipe is a delicious three-layer square or cookie that consists of a buttery, flaky pastry crust with a layer similar to choux pastry and a frosting of almond-flavoured sugar glaze. A sprinkling of toasted almonds tops off this not-too-sweet slice. A popular Swedish and Danish treat at holiday time, almond puff is a favourite with family and friends.
Pastry layer
125 mL (1/2 cup) butter
250 mL (1 cup) flour
40 mL (3 tbsp) cold water
Puff pastry layer
125 mL (1/2 cup) butter
250 mL (1 cup) water
5 mL (1 tsp) almond extract
250 mL (1 cup) flour
3 eggs, room temperature
Sugar glaze
375 mL (1 1/2 cups) confectioners’ sugar
25 mL (2 tbsp) butter, room temperature
2 mL (1/2 tsp) almond extract
25 mL (2 tbsp) warm water
Sliced almonds, toasted
Preheat oven to 180º C (350º F).
For the pastry layer, cut butter into flour and sprinkle water over using a pastry blender or fork. Do not over-mix. Form dough into a ball and divide in half. On a baking sheet, shape each half into a strip 31 x 9 cm (12 x 3-inches), placing them 8 cm (3-inches) apart.
For the puff pastry layer, heat butter and water to a rolling boil in a medium saucepan. Remove from heat and quickly stir in almond extract and flour. Reduce heat to low and stir vigorously with a wooden spoon until mixture forms a ball, approximately 1 minute. Beat in the eggs until mixture is smooth. Divide dough in half and spread each half evenly over pastry strips, covering each strip completely.
Bake approximately one hour or until topping is crisp and brown. Cool.
For sugar glaze, mix confectioners’ sugar, butter, almond extract and water until smooth. Spread or drizzle glaze over baked pastry strips and sprinkle with almonds.
Cut into strips or squares and serve with coffee or tea.
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