Scandinavian Almond Puff

"This is a variation of the traditional almond Scandinavian coffee cake."
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Ingredients

2 h 30 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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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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Directions

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  1. Heat oven to 350 degrees F. Place 1 cup flour in large bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Set aside.
  2. Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted. Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
  3. Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
  4. Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced almonds.

Footnotes

  • * Substitute LAND O LAKES(R) Soft Baking Butter with Canola Oil right from the refrigerator.
  • TIP
  • Wrap puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
  • VARIATIONS
  • Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice
  • Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

excellent! I might increase the amount of the upper pastry part to get more of the more custard-y part, although I don't know if that would work well. The ingredients say 1 tbsp butter in the gl...

Most helpful critical review

Tasted very eggy. I love almond flavored things, but this wasn't very good. What a waste.

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excellent! I might increase the amount of the upper pastry part to get more of the more custard-y part, although I don't know if that would work well. The ingredients say 1 tbsp butter in the gl...

My mother used to make this recipe. It's great! I made it into two long strips so that it was easier to serve and it seemed to feed more people. I needed to reduce the cooking time by about 15...

just made the lemon version and brought to my office. it was a huge hit. I added a little more lemon juice to the glaze and a little salt to cut the sweetness. truly a wonderful recipe. make ...

This is the exact same recipe I found in an old cookbook. It's fabulous!

A "major" keeper of a recipe! The cream puff topping, truly did bake into a marzipan like custard. This morning, two happy tummies enjoyed Scandinavian Almond Puff as a hedonistic, mid-week br...

Tasted very eggy. I love almond flavored things, but this wasn't very good. What a waste.

I made this with trepidation due to some comments as to its not being sweet enough. However, I followed instructions anyway with only one exception - I used soya margarine instead of butter. W...

I made this for my father-in-law's birthday because he's not a fan of traditional cake. It looked and smelled delicious! All of my in-laws loved it, but it wasn't sweet enough for me at all (tha...

This is fantastic! Everyone raved about it. Tastes like it's more difficult to make than it actually is.