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6 servings
suggest servings
| 1 | cup | flour, all-purpose | |
| 1/2 | cup | butter | |
| 2 | tablespoons | water | |
| 1/2 | cup | butter | |
| 1 | cup | water | |
| 1 | teaspoon | almond extract | |
| 1 | cup | flour, all-purpose | |
| 4 | large | eggs | |
| 2 | cups | powdered sugar | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | almond extract | |
| 2 | tablespoon | water | about, don't get too thin! |
Pastry: Cut flour into shortening, add water, blend til like a pie crust, form on an ungreased cookie sheet into two oblong thin loaves.
Puff: In saucepan, melt butter in water, add flour, cook until mixture forms a ball. Add almond flavoring. Add eggs, one at a time, beating after each addition until smooth and well blended. Spread puff over pastry.
Bake at 350 for 60 minutes.
Frosting:
Mix powdered sugar, vanilla, almond flavoring and water.
Top all with slivered toasted almonds.
So glad you had this recipe. It is very pretty and easy, but unfortunately part of it was missing in my recipe file. Thank you.
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| % Daily Value* | |
| Total Fat 34.0g | 53% |
| Saturated Fat 21.0g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 268mg | 11% |
| Total Carbohydrate 72.0g | 24% |
| Dietary Fiber 1.0g | 5% |
| Sugars 40.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 22% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Instead of the beans I used other cook veggies and it tasted great on toast
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