Ingredients for Scandinavian Almond Puff
- All Purpose Flour
- 1 tablespoon (14g) softened unsalted butter
- 1 cup (240ml) water
- 1/2 teaspoon almond extract
- Eggs
- 1 cup (100g) powdered sugar
- Milk (2-3 tablespoons, for glaze)
- Sliced Almonds
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How to Make Scandinavian Almond Puff
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 cup (120g) all-purpose flour and 1/2 cup (113g) cold unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Gradually stir in 2 tablespoons (30ml) ice water with a fork until the dough just comes together.
- Form the dough into a ball, then pat it into a 10-inch circle on an ungreased baking sheet. Set aside.
- In a 2-quart saucepan, combine 1 cup (240ml) water and 1/2 cup (113g) unsalted butter. Bring to a rolling boil over medium heat until the butter is completely melted.
- Remove from heat. Stir in 1 cup (120g) all-purpose flour and 1 teaspoon almond extract.
- Return the saucepan to low heat and cook, stirring constantly, until a smooth ball of dough forms (about 1-2 minutes).
- Remove from heat and let cool slightly.
- Beat in 4 large eggs one at a time, mixing well after each addition until the batter is smooth and glossy.
- Spread the cream puff mixture evenly over the 10-inch pastry circle.
- Bake for 50-55 minutes, or until the puff is golden brown and crisp.
- Let the puff cool completely on a wire rack.
- While the puff cools, prepare the glaze: In a small bowl, whisk together 1 cup (100g) powdered sugar, 1 tablespoon (14g) softened unsalted butter, 1/2 teaspoon almond extract, and enough milk (about 2-3 tablespoons) to reach your desired consistency.
- Once the puff is completely cool, drizzle the glaze over the top.
- Sprinkle with 1/4 cup sliced almonds.
- Wrap the coffee cake puff in plastic wrap or aluminum foil and refrigerate for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
30g
Fat
40g
Carbs
6g
