From the kitchen of AnnMarie Barkwell. This light fluffy
almond pastry makes a nice dessert. It freezes well. Looks
nice served in cupcake papers.
In a stand mixer or a food processor:
1/2 c butter
1 c flour
2 Tbsp water
Combine until it forms a dough.
Divide in half.
On ungreased sheet, pat into 2 12" x 3" strips, 3" apart.
In a medium saucepan combine:
1/2 c butter or margarine
1 c water
Bring to a boil.
Reduce heat to lowest setting.
1 tsp almond extract
1 c flour
Stir vigorously over low heat until mixture forms a ball
about (1 min).
Remove from heat.
Stir until smooth & glossy.
Spread evenly over strips.
Bake 1 hour @ 350 or until crisp & golden.
Topping will shrink & fall as it cools.
1 1/2 c confectioner sugar
2 Tbsp butter
1 1/2 tsp vanilla
1-2 Tbsp water
Mix. Add more water if needed for spreading consistency.
OPTIONAL: top with chopped walnuts
Bottom layer patted into strips
|"Do your little bit of good where you are; it's those little bits put together that overwhelm the world."
Almond layer spread
Baked to a beautiful
golden color. Note how it
puffs & cracks
Frosted, sliced & topped with chopped nuts.