Almond Puff

Renee W.


These are melt in your mouth delicious, I just love them!

I generally make one without slivered almonds on the top, but they do add a nice crunch!

I will list almond extract and butter in the ingredients portion, but I have made it with margarine and imitation extract, and it turns out fine.

Also, the first few times I made this, I was convinced I wasn't going to be able to press the dough out into two 12X3 rectangles, but you can, you just gotta keep pressing!


★★★★★ 1 vote

30 Min
1 Hr


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  • 1/2 c
    butter, softened
  • 1 c
  • 2 Tbsp
  • 1/2 c
  • 1 c
  • 1 tsp
    almond extract
  • 1 c
  • 2

  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
    butter, softened
  • 1 to 1 1/2 tsp
    almond extract
  • 1 1/2 tsp
    vanilla extract
  • 1-2 Tbsp
    water, warm

How to Make Almond Puff


  1. Heat oven to 350 degrees. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2T water over mixture, mix with fork.
  2. Round into ball, divide in half. On ungreased baking sheet, pat each half into a 12x3 strip. Strip should be about 3 inches apart.
  3. In medium saucepan, heat 1/2 C. butter and 1 C. water to rolling boil. Remove from heat and quickly stir in almond extract and 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
  4. Beat in eggs all at one time until smooth. Divide in half. Spread each half evenly over strips, covering completely.
  5. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with sugar glaze and sprinkle generously with chopped almonds.
  6. Sugar Glaze:

    Mix 1 1/2 C. powdered sugar, 2 T. softened butter, 1 to 1 1/2 t. almond extract, 1 1/2 t. vanilla extract and 1-2 T. water until smooth.

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About Almond Puff

Course/Dish: Other Desserts

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