Almond Puff Loaf (King Arthur Flour)

Ingredients

• FIRST LAYER:
• 1/2 cup cold butter, cubed
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/4 cup water
• SECOND LAYER:
• 1 cup water
• 1/2 cup butter, cubed
• 1 cup King Arthur Unbleached All-Purpose Flour
• 3 eggs
• 1 teaspoon almond extract
• TOPPING:
• 2/3 cup jam or preserves
• 1/2 to 2/3 cup sliced almonds, toasted
• ICING:
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 4 teaspoons milk or water

Directions

• 1. In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
• 2. Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries.
• 3. For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds.
• 4. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat.
• 5. Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.
• 6. For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares. Yield:16-20 servings.