| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Butter (or margarine), softened |
| 1 | c | Gold Medal flour |
| 2 | tb | Water |
| 1/2 | c | Butter (or margarine) |
| 1 | c | Water |
| 1 | ts | Almond extract |
| 1 | c | Gold Medal flour |
| 3 | Eggs |
INSTRUCTIONS
Chopped nuts Confectioners' Sugar Glaze (below) Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with nuts. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until smooth. Posted to MM-Recipes Digest V3 #323 Date: Sun, 24 Nov 1996 20:47:09 -0500 From: BobbieB1@aol.com
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