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Community Recipe
from [psfreeman]

Almond Puff Loaf

The recipe for this buttery, tender confection had been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. From the Taste of Home Cooking School. Recipe published in Taste of Home Cooking School Collection Winter 2009.

  • Yield: 20 servings
  • Prep time: 30 Minutes
  • Cook time: 1 Hour


  • 1/2 cup(s) cold butter, cubed
  • 1 cup(s) unbleached all-purpose flour
  • 1/4 cup(s) water
  • 1 cup(s) water
  • 1/2 cup(s) butter, cubed
  • 1 cup(s) unbleached all-purpose flour
  • 3 eggs
  • 1 teaspoon(s) almond extract
  • 2/3 cup(s) jam or preserves
  • 1/2 to 2/3 cup(s) sliced almonds, toasted
  • ICING:
  • 1/2 cup(s) confectioners' sugar
  • 1 teaspoon(s) vanilla extract
  • 4 teaspoon(s) milk or water


• 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.

• 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.

• 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.

• 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.

• Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.

• 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.

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Almond Puff Loaf Recipe