ALMOND PASTRY PUFFS / makes 2
ING —2 c flour, divided 1/4 tsp salt cup cold butter, divided 2 tb+cup cold water, divided 1/4 tsp almond extract 3 eggs
METHOD Combine cup flour and salt; cut in 1/2 cup butter to coarse crumbs. Add 2 tb cold water; fork/stir/blend. Shape into ball; then half. Place 3" apart on ungreased sheetpan; pat into 2-12x3" rectangles. Spread w/ Filling. Lightly brown 400 deg 18-20 min. Cool 5 min then remove to wire racks.
FINAL Ice; sprinkle with 2/3 c chp toasted almonds.
FILLING BTB butter and water. Offheat; stir in extract and flour to a smooth ball; let stand 5 min. Add eggs, singly, beating ea well. Beat smooth/shiny.
ICING beat smooth 1-1/2 cups conf, 2 tb butter, 4 tsp water, 1/4 tsp almond extract.
