ALMOND PUFF

FOR THE BASE:
1/2 cup butter or margarine, softened
1 cup flour
2 tbsp. water
FOR THE TOPPING:
1/2 cup butter or margarine
1 cup water
1 tsp. almond extract
1 cup flour
3 eggs
FOR THE GLAZE:
1 1/2 cups confectioners' sugar
2 tbsp. butter or margarine, softened
1 to 1 1/2 tsp. almond extract
1 to 2 tbsp. warm water
1 cup chopped nuts

Preheat oven to 350 degrees F.

Mix 1/2 cup soft margarine with 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 10x3 inches. Strips should be 3 inches apart.

In medium pan, heat 1/2 cup margarine add 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and remaining 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.

Remove from heat and beat in eggs, all at once, until smooth. Divide in half, spread each half evenly over strips, covering completely.

Bake at 350 degrees about 60 minutes, or when top is crisp and brown. Cool and frost with glaze and sprinkle with nuts.

TO MAKE THE GLAZE:
Combine all ingredients for the glaze together; stir until smooth.

Source unknown

Hi Connie,

I hope this is the recipe you're looking for.

Happy Baking!

Betsy