|Flour||2 Cup (32 tbs)|
|Ice water||2 Tablespoon|
|Almond extract||1 Teaspoon|
|Confectioner' s sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 Tablespoon|
|Cup (16 tbs)||Bag (0 kg), almonds (sliced)|
|Almonds||1⁄2 Cup (8 tbs)|
Combine 1 cup of flour and salt in processor. Add 1/2 cup butter and
process until mixture resembles fine crumbs. Add ice water and process
until mixture forms ball. Chill until puff mixture is ready.
Puff: Combine remaining 1/2 cup butter with 1 cup water in a large saucepan
and bring to a boil. Remove from the heat and add almond extract. With a
wooden spoon, add 1 cup of flour and stir until well blended. Then add
eggs, one a a time, stirring well after each until mixture is glossy.
Divide pastry into 2 parts. Roll each out to a 12 x 3 inch strip and place
on an ungreased cookie sheet. Spread puff on pastry and bake for one hour.
Glaze when cool and sprinkle almond slices on top..
Glaze: Combine confectioners sugar, cream, softened butter and vanilla and
blend until smooth.