Preheat oven to 350 degrees F. Sift flour, Cut in margarine with two knives or a pastry blender until particles are size of peas. Sprinkle with water and mix with a fork. Form into a ball. On a lightly floured surface, roll to an oblong 6 by 12 inches. Cut in half to mke two strips, each 3 by 12 inches. Place both strips on an ungreased cookie sheet and refrigerate while making the top layer.
In a large saucepan, bring the margarine and water to a boil. Add the almond extract. Remove from the heat. Beat in the flour all at once until completely blended. Return pan to the heat and beat until the mixture pulls away from side of pan. Remove from heat and add one egg at a time, beating until smooth each time.
Spread mixture on top of both strips, dividing evenly. Bake for 60 minutes until crisp and brown. Allow to cool for 15 minutes. Frost with icing and sprinkle with sliced almonds. Cut into one-inch slices to serve.
Originally Submitted
4/2/2012
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