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Amond Pastry Puffs Recipe


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     Amond Pastry Puffs

Category   Breakfast - Brunch
Sub Category   Holiday Dish
Servings   2 Large Pastries

2 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water divided
1/4 teaspoon almond extract
3 eggs
Frosting- 1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
4 teaspoons water
1/4 teaspoon almond extract
2/3 cup chopped almonds, toasted

In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 inches apart on an increased baking sheet; pat each into a 12 inch x 3 inch rectangle.
In a large saucepan bring remaining butter and water to a boil. Remove from heat; stir in extract and remaining flour until a smooth ball forms. Remove from heat; let stand for five minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.Spread over rectangles. Bake at 400 for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire racks.
For frosting, in a small mixing bowl, combine confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
Slice each pastry into approximately 11 slices.

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