Almond Danish Puff - cooking recipe

Ingredients

Pastry
1/2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water
Topping
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
Creamy Almond Glaze
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 -2 tablespoon warm water or 1 -2 tablespoon milk
sliced almonds

Preparation

Heat oven to 350\u00b0F.
Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
Sprinkle 2 tablespoons water over mixture; mix with fork.
Gather pastry into ball; divide in half.
Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
Quickly stir in almond extract and 1 cup flour.
Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Add eggs; beat until smooth. Spread half of the topping over each rectangle.
Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
Spread with Creamy Almond Glaze; sprinkle with almonds.
Creamy Almond Glaze:
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.
Mix all ingredients until smooth and spreadable and glaze the Danish puff.