Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Almond Puff Loaf (King Arthur Flour)

A buttery two-layer pastry topped with fruit preserves, toasted almonds and a simple vanilla glaze. The bottom layer is tender and pastry-like, while the second layer bakes into a light, airy almond pastry. It's an impressive-looking dessert that's especially good with raspberry or cherry preserves.

Almond Puff Loaf


Yield: 16–20 servings
Bake Time: 50–60 minutes

First Layer

  • ½ cup cold butter, cubed
  • 1 cup all-purpose flour
  • ¼ cup water

Second Layer

  • 1 cup water
  • ½ cup butter, cubed
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon almond extract

Topping

  • ⅔ cup jam or preserves
  • ½–⅔ cup sliced almonds, toasted

Icing

  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • About 4 teaspoons milk or water

Instructions:

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or lightly grease it.
  2. For the first layer, cut the cold butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the water, tossing with a fork until the dough comes together.
  4. Divide the dough in half and shape each portion into a log. Place on the prepared baking sheet and pat each into an 11 × 3-inch rectangle, leaving about 4 inches between them.
  5. For the second layer, combine the water and butter in a saucepan and bring just to a boil.
  6. Add the flour all at once and stir vigorously until the mixture forms a smooth ball.
  7. Transfer to a mixing bowl and beat at medium speed for 30–60 seconds to cool slightly.
  8. Add the eggs one at a time, beating thoroughly after each addition. Continue beating until smooth and glossy, then beat in the almond extract.
  9. Divide the mixture between the two pastry rectangles, spreading it evenly over the entire surface of each.
  10. Bake for 50–60 minutes, until puffed and deep golden brown.
  11. Transfer the pastries to wire racks. While still warm, spread the tops with the jam or preserves and sprinkle with toasted sliced almonds.
  12. For the icing, combine the confectioners' sugar and vanilla with enough milk or water to create a drizzling consistency.
  13. Drizzle the icing over the pastries.
  14. Allow to cool before cutting into strips or squares.

Tip: Raspberry preserves would be an excellent choice—the tartness of the berries balances the sweet almond pastry and glaze particularly well.

Source: King Arthur Baking