Breakfast |
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Almond Pastry - 1998
Recipe courtesy of Joan Wozny
INGREDIENTS
BOTTOM PASTRY LAYER
TOP PASTRY LAYER
FROSTING
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.
BOTTOM 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.
