I’ve been making this recipe since the late 1960′s. My mother-in-law made these one Christmas and I was sure she’d spent all day in the kitchen making these. I still have my Betty Crocker cookbook she gave me and this recipe is in it! What a delight to discover a recipe that looks gorgeous, tastes absolutely delicious and is so easy to make!
I add chopped green & red marachino cherries for a festive holiday treat!
Bon Appétit!
Pastry
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup butter or margarine, softened
- 2 tablespoons water
Topping
1/2 cup butter or margarine
- 1 cup water
- 1 teaspoon almond extract
- 1 cup Gold Medal® all-purpose flour
- 3 eggs
Creamy Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons warm water or milk
- Chopped nuts
- Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12×3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
- In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
- Prep Time: 20 minutes
- Start to Finish: 1 hour, 20 minutes
