Makes 2, 10-servings each
Crust:
1 cup all-purpose flour
1/2 cup cold unsalted butter
1 tablespoon water
Topping:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
3 large eggs, room temperature
1 teaspoon almond extract
Frosting:
2 cups confectioners' sugar
1 tablespoon butter, softened
1 teaspoon almond extract
3 tablespoons heavy whipping cream or whole milk
1. Heat the oven to 350 degrees F. Make the crust. Place the flour and
butter in the bowl of a food processor. Pulse until mixture resembles
coarse crumbs with some pea-sized pieces. With the machine running, add
water and process until the dough is formed. Put dough on a lightly
floured surface and shape into a ball. Divide the dough in half. Press
each half into a strip about 3 inches wide and 10 inches long on a
ungreased baking sheet.
2. Make the topping. Heat the water and butter in a medium sauce pan
over medium-high heat until the butter is melted and the liquid is
boiling. Add the flour all at once and whisk until a thick paste forms
and leaves the sides of the pan. Cook about 1 minute longer, stirring
constantly to evaporate excess moisture. Remove from the heat and cool
at least 5 minutes to prevent the eggs from cooking when you add them.
3. Using a hand mixer or whisk, beat in the eggs, one at a time, beating
well after each egg. Each egg should be completely mixed in before the
next egg is added. Stir in almond extract.
4. Spread over the pastry strips, spreading almost to the edges. Bake 50
to 60 minutes or until puffed and golden brown. Cool on wire cooling
rack. As the pastry cools, it will collapse. Cool completely.
5. Make the frosting. Mix the confectioners' sugar, butter, almond
extract, and 2 tablespoons whipping cream or milk until smooth. Add more
whipping cream or milk if needed for spreading consistency. Spread over
pastry. Cut into slices before serving.
- Recipe courtesy of Pat Sinclair's Scandinavian Classic Baking