Reviewer:

Reviewed: Mar. 4, 2012

This was a big disappointment. I have made Almond Puff years ago but misplaced the recipe. I am hosting a ladies coffee tomorrow and thought this would be a hit. Now, I am embarrassed to serve it. A crisp cookie that looks nothing like the photo. I followed the recipe exactly!

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Reviewer:

Carol

Reviewed: Feb. 26, 2012

I have been making this recipe for years (more than I want to think about) and it continues to be one of my husband's favorite and always well loved any where I take it. Delicious just the way the recipe tells you to make it.

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Reviewer:

Dot

Reviewed: Feb. 10, 2012

Was so excited to make this. I love almonds but having not any sweetness to the pastry was bland. I couldn't add enough sweetness to the top to balance, even added raspberry jam!

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Reviewer:

gracy

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

I made this as directed except for the glaze (I forgot to add the melted butter & subbed almond extract for the vanilla). It's quite good but where the puff part is thin around the edges it tastes very pie-crusty. I think I would prefer the puff part on something more like a sweet roll dough. I read many reviews that mentioned a jam layer but didn't want to alter the recipe that much since I hadn't tried the recipe previously. The 1st time I ate it, I had it plain & it was good. The second time I ate it I spread some Polaner cherry preserves over the glaze & sliced almonds. That made it VERY good though I would still prefer something a little less pie-crusty with lower calories, fat & cholesterol so that I can have it more often! Incredibly easy to make. Thanks!

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Reviewer:

linda

Cooking Level: Expert

Home Town: Dekalb, Illinois, USA

Living In: Rockford, Illinois, USA

Reviewed: Jan. 13, 2012

It looked great when it was done, but it needed some sugar in the pastry part. It was like eating pie crust to me. I did add some preserves on the top to try to sweeten it up, but it didn't do the trick. I won't be making these again.

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Reviewer:

sadea82

Reviewed: Jan. 9, 2012

This makes a great brunch item but is good anytime. Excellent with coffee or tea. It is an old favorite that is just slightly elegant and wonderfully different from the usual fare. I have been asked for the recipe many times. It is only good for a day but there have never been any leftovers anyway so not a problem.

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Reviewer:

Susan75023

Reviewed: Jan. 8, 2012

This recipe is in my mother's old PTA Cookbook from the 1970's and I've been making it for serveral years now. It's worth making and is amazing if you like a pastry with just a touch of almond sweetness. I use almond extract in the frosting for more almond flavor. Yum!

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Reviewer:

Michele

Reviewed: Jan. 8, 2012

A friend of mne reluctantly gave me this recipe years ago, saying it was a "secret family recipe." I guess the secret's out! It's more like a cream puff than a kringle, but SO good. It's a nice change from cake and cookies.

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Reviewer:

Virginia grandma

Reviewed: Jan. 8, 2012

I love this recipe but it's missing a step. I made this yesterday and my recipe (from a different site) calls for one additional step after it's removed from the oven. I think you'll find it makes a huge difference in the finished product. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) Do this while the almond puff is still warm but not hot from the oven. Then you sprinkle with the toasted almonds and drizzle with the icing. I can't imagine this recipe without this step as it would seem very bland to me.

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