Ingredients

The following ingredients have 12 Servings
  • 1 cup all-purpose flour
  • ½ cup butter (softened)
  • 2 tablespoons water
  • ½ cup butter
  • 1 cup water
  • 1 teaspoon almond extract
  • 3 eggs (beaten)
  • 1 cup all-purpose flour
  • ½ cup powdered sugar
  • ½ cup dark brown sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (or more as needed)
  • ½ cup sliced shaved almonds (toasted)
  • Sea salt

Instruction

  • Place 1 cup of flour in a medium bowl. Mix in butter, using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 12 inches long and 3 inches wide. Set aside.
  • Preheat the oven to 350 degrees.
  • In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
  • Bake for 1 hour in the preheated oven. Allow to cool almost to room temperature before frosting.
  • To make the frosting, mix together the 2 sugars, 1 teaspoon each of almond and vanilla extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish puffs, and salt lightly with sea salt. Sprinkle with sliced almonds.
  • Slice diagnolly or in small squares and serve!