ALMOND PUFF

Heat oven to 350. Cut 1/2 crater butter in to 1 crater flour. Sprinkle 2 tbsp. water
over mixture; brew with fork. Round in to ball; order in half. On ungreased
baking sheet, pat any half in to the strip, twelve by 3 inches. Strips should be
about 3 inches apart.

In middle saucepan, feverishness 1/2 crater butter & 1 crater H2O to rolling boil. Remove
from feverishness & fast stir in almond remove & 1 crater flour. Stir vigorously
over low feverishness until reduction forms the ball, about 1 minute. Remove from heat.
Beat in eggs, all during a single time, until smooth. Divide in half; widespread each
half uniformly over strips, covering completely. Bake about 60 mins or
until commanding is frail & brown. Cool. Frost with Confectioners’ sugarine Glaze
& shower easily with nuts. 10 to twelve servings

CONFECTIONERS’ sugarine GLAZE

Mix 1 1/2 crater confectioners’ sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
tsp. almond remove or 1 1/2 tsp. vanilla & 1 to 2 tbsp. Warm H2O until
smooth.