Danish Coffee Cake
|Butter||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Almond flavor||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Warm water||2 Tablespoon|
|Almond/Orange flavoring||1 Teaspoon|
With pastry blender cut flour into butter.
Sprinkle with water; blend with fork. (A food processor does this in 30 seconds.) Form a ball; divide in half.
Pat dough into two 12x3-inch strips on cookie sheet.
Form a little rim around edge with heel of hand.
In 2 cup glass measure combine water and butter.
Microwave (high) 2 1/2-3 minutes until boiling.
In medium mixing bowl quickly beat in flour with whip.
Add eggs, beating well after each.
Divide evenly to cover dough mixture spreading out to sides and ends.
Bake at 350°F.
for 40-50 minutes until top is crisp.
In 2 cup glass measure combine powdered sugar, water and almond or orange flavoring.
Frost pastry while warm.
Sprinkle with sliced almonds.