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Almond Puff

"This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats."
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servings 166 cals
Original recipe yields 24 servings (2 12x3 inch puffs)


  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
  4. To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.

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Read all reviews 34
  1. 40 Ratings

Most helpful positive review

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 m...

Most helpful critical review

This recipe is good tasting but kind of bland like it's missing something. Have checked many recipes for this and all are exactly the same. Does it need maybe salt to bring out the taste and the...

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Most positive
Least positive

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 m...

This is the same as Kringler (some call it Danish Kringler, some Swedish Kringler). I grew up in a little town with TONS of swedish heritage. This was my favorite thing! As soon as I was an a...

very easy and delicious!!I wasn't sure how these would turn out, the first two layers having no sugar and 3 eggs.They are wonderful!! The only change I made was using almond extract in the glaze...

5 stars plus! This is a really delicious pastry. I used margarine instead of butter as indicated in the body of the recipe. Don't let the lack of sugar scare you. It's perfect. The glaze re...

Soooo Good. Will make again. I took this to my sons school for a bake sale and it was the first thing to sell out

This is a favorite of our family, especially around the holidays. It's sweet (but not too sweet) and light without being too much work, and it is a nice change to the regular dessert fare.

This reminds me of growing up, my mom used to make this all of the time. The wonderful aroma, when it is baking, still brings back fond memories! :) I have made this several times & it is alway...

I add some crushed pineapple to the puff filling layer. It's good for a change.

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 ...