Base layer of dough:
1/2 cup (1 stick) butter
1 cup all-purpose flour
2 tablespoons cold water
Cherry-Almond Filling:
1/2 cup (heaping) dried cherries or 3 ounces
1 (8-ounce) can almond paste
1/4 cup (1/2 stick) butter
Puff layer:
1/2 cup (1 stick) butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
Frosting:
2 cups powdered sugar
4 tablespoons (1/2 stick) butter
4 tablespoons cream
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sliced almonds
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place butter and flour in a mixing bowl. Mix with a fork. Add 2 tablespoons water and mix. Form dough into a ball. Cut half. Pat each piece of dough on the parchment-lined baking sheet, forming two 12-inch x 3-inch strips. Bake for 10 minutes. Allow to cool slightly.
Make filling by placing dried cherries in a small bowl, adding just enough water to cover the cherries. Place in the microwave and heat to boiling. Remove from microwave and let stand for 3 to 5 minutes. Drain cherries and set aside. Process almond paste and butter in food processor until blended and smooth. Add drained cherries and pulse. Cherries should remain in small pieces. Spread filling over baked and cooled strips.
Make puff topping by placing 1/2 cup butter and 1 cup water in a saucepot. Bring to a boil. Remove from heat and add almond extract and 1 cup flour. Stir vigorously until the dough forms a ball. Use an electric hand mixer to beat in eggs, one at a time. Mixture should be smooth and the consistency of frosting. Spread puff topping over the Cherry-Almond filling. Bake 45 to 50 minutes, until puff topping is golden brown.
Allow to cool on baking sheet.
Mix frosting ingredients until smooth. Frost the Cherry Almond Puffs. Sprinkle with sliced almonds. Slice into fingers and serve.
-Recipe courtesy of Sue Doeden