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Breakfast

Almond Pastry - 1998
​​Recipe courtesy of Joan Wozny

INGREDIENTS
B
OTTOM PASTRY LAYER
  • 1 cup  flour
  • ½ cup  margarine -- soft
  • 2 tablespoons  water
                         
TOP PASTRY LAYER
  • 1 cup  water
  • ½ cup  margarine
  • 1 teaspoon  almond extract
  • 1 cup  flour
  • 3 eggs
                         
FROSTING
  • 1 ½ cups  powdered sugar
  • ¼ cup  margarine
  • 3 ounces  cream cheese
  • 1 teaspoon  vanilla extract
  • 1 dab  almond extract
  • 1 cup  sliced almonds

PREPARATION
BOTTOM PASTRY LAYER
Mix ingredients together with a fork.  Round into a ball.  Press onto oblong ungreased cookie sheet.

TOP PASTRY LAYER
Mix water and margarine in a saucepan.  Bring to boil.  Remove from heat, add almond flavoring and flour.  Mix until it leaves the pan.  Add (one at a time) 3 eggs, beating well after each egg.   Spread onto pastry. BAKE at 350 degrees for 1 hour - NO LONGER!  Cool and frost.

FROSTING
Mix together ingredients (except almonds) and spread onto pastry.  Sprinkle with sliced almonds.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking