"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Almond Puff Recipe

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This recipe for Almond Puff, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Friday, November 16, 2007


1/2 cup butter, softened
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
confectioners' sugar glaze, see below
chopped nuts
for glaze: see below

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour.
Sprinkle 2 tablespoons water over mixture; mix with fork.
Round into ball; divide in half. On ungreased baking sheet,
pat each half into a strip, 12x3 inches long. Strips should be
about 3 inches apart.
In medium saucepan, heat 1/2 cup butter and 1 cup water to
rolling boil. Remove from heat and quickly stir in 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 one time, until smooth. Divide in half;
spread each half evenly over strips, covering completely.
Bake about 60 minutes or until topping is crisp and brown.
Cool. Frost with confectioners' sugar glaze and sprinkle
generously with nuts. 10-12 servings.

Confectioners' Sugar Glaze: Mix 1 1/2 cups powdered sugar,
2 tablespoons butter, softened, 1 to 1 1/2 teaspoons almond
extract or 1 1/2 teaspoons vanilla and 1 to 2 tablespoons
warm water until smooth.




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