- Cooking Time:
- Preparation Time:
- 1/2 C. butter, softened
- 1 C. flour
- 2 T. water
- 1/2 C. butter
- 1 C. water
- 1 t. almond extract
- 1 C. flour
- 3 eggs
- Powdered sugar glaze
- chopped nuts
- Heat oven to 350 degrees. Cut 1/2 C. butter into 1 C. flour until particles are size of peas. Sprinkle 2 T. water over flour mixture; mix with fork. Gather into ball then divide into halves. Pat each half into a 12 x 3 rectangle on an ungreased cookie sheet (I prefer baking stone).
- Rectangles should be about 3 inches apart.
- Heat 1/2 C. butter and 1 C. water to rolling boil; remove from heat. 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. Add eggs, beat until smooth and glossy. Spread the topping evenily on the two long rectangles. Bake until topping is crisp and brown, about 1 hour; cool. (Topping will puff high during baking process, then fall forming the creamy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts. This recipe makes two rectangular cakes which would make 5 or 6 serivngs each, or it can be cut into bitesized pieces to serve more.
- Powdered Sugar Glaze
- Mix 1 1/2 C. powdered sugar, 2 T. softened butter, and 1 1/2 t. vanilla or almond extract. Gradually stir in 1 to 2 T. warm water until glaze is smooth and of desired consistency.
NotesI've been thinking all month about what would be the perfect Valentines Day meal, and I kept thinking breakfast in bed would be romantic, but what to serve? I think I've made my decision.
I'm serving Puff Pastry, strawberries dipped in chocolate, and steamy mugs of coffee.
This pastry is remarkably easy and the end result is magnificent.