1. Heat oven to 350ºF. 2. Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. 3. Sprinkle 2 tablespoons water over mixture; mix with fork. 4. Gather pastry into ball; divide in half. 5. Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet. 6. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat. 7. Quickly stir in almond extract and 1 cup flour. 8. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. 9. Add eggs; beat until smooth. Spread half of the topping over each rectangle. 10. Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely. 11. Spread with Creamy Almond Glaze; sprinkle with almonds. 12. Creamy Almond Glaze: 13. 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk. 14. Mix all ingredients until smooth and spreadable and glaze the Danish puff. ---------------------------------------------------------------------------
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Ingredients
