Buttery Almond Pastry Puffs

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water and stir with a fork until blended. Shape dough into a ball, divide in half, and place 3 inches apart on an ungreased baking sheet. Pat each into a 12x3-inch rectangle.

2. 2

   In a large saucepan, bring the remaining 1/2 cup butter and 1-1/4 cups water to a boil. Remove from heat, stir in almond extract and the remaining 1 cup flour until a smooth ball forms. Let stand for 5 minutes, then add the eggs one at a time, beating well after each addition, until the mixture is smooth and shiny.

3. 3

   Spread the egg mixture evenly over the dough rectangles. Bake for 18-20 minutes, until the topping is lightly browned. Cool for 5 minutes before removing from the pan to wire racks.

4. 4

   For the frosting, in a small bowl, combine the confectioners' sugar, 2 tablespoons softened butter, 4 teaspoons water, and 1/4 teaspoon almond extract. Beat until smooth, then spread over the cooled pastry puffs. Sprinkle with the toasted chopped almonds.