If I had to take just one recipe with me to a dessert island…
Raindrops on roses? Whiskers on kittens? Well, at this time of the year, maybe warm woolen mittens would qualify as one of my favorite things. But when it comes to favorite recipes, one particular recipe has stood my personal test of time, and comes immediately to mind when a group of bakers gets together to play the “favorite” game. My all-time favorite recipe? Almond Puff Loaf.
Admittedly, it’s really, REALLY hard to commit to a single favorite recipe. I mean, how can you begin to choose among creamy garlic-almond soup, four-layer fudge ganache cake, and the perfect oven-warm baguette? Each is divine in its own context. And I’ll swoon over an olive oil-bathed pan bagna just as readily as a perfect piece of toffee buttercrunch candy. But if I had to choose… REALLY had to choose… my favorite recipe would be Almond Puff Loaf.
Why? Three reasons. First, it’s a wonderful culinary experience. The textural contrast between tender, buttery, flaky top crust and dense, moist buttery center; the tangy-sweet apricots paired with the rich flavor of toasted almonds; the creamy, almond-scented icing adding the perfect sweet finish… this is pure joy in every mouthful.
Second, it’s much easier to make than it has any right to be, given its layers, its different ingredients, and its fancy appearance. This is MY kind of recipe: I can throw it together in a few simple steps, and the result makes me look like a pastry professional.
Third, and most important, this recipe comes from my Mom. I can’t even remember the first time I enjoyed it; just that she’d produce it on special occasions, and I came to associate it with family gatherings, holidays, and Mom. So Mom, if you’re reading this (and I hope you’ve been able to find the bookmark I set up on your computer): thanks. For this, and the many other things you’ve taught me over the past 50+ years.
Ready to make Almond Puff Loaf? Let’s begin.
Start with flour, butter, and salt. (Add the salt only if you’re using unsalted butter).
Work the butter into the flour until the mixture is unevenly crumbly. That means it’s OK to leave some bigger chunks of butter.
Add water, and mix to make a rather sticky paste.
Since you’re going to divide the dough in half, it helps to weigh it. But don’t make yourself crazy; if you don’t have a scale, just eyeball it.
Pat each piece of dough into an 11” x 3” rectangle on a lightly greased or parchment-lined baking sheet. The pan should be large enough to hold both pieces of dough, leaving 3” on either side of each piece of dough, for expansion. I’m using an 18” x 13” half-sheet pan here. If you don’t have a pan that big, use two pans; these puffs are going to PUFF.
Heat water and butter in a saucepan until the butter melts, and the mixture comes to a boil.
While the mixture is heating, put flour and salt in a mixing bowl. Pour the hot water/butter mixture on top of the flour and salt.
Beat until the mixture comes together, then keep beating for a couple of minutes on medium speed, to cool it down a bit. Note: You can also do the initial part of this right in the saucepan on the stove. Add the flour to the hot water/butter, and stir vigorously, till the mixture forms a ball and starts to follow the spoon around the pan. Then transfer it to a mixing bowl.
Add the eggs one at a time, beating well after each addition. Notice the mixture will look slimy when you first add the eggs…
…but will smooth out beautifully as you beat. Add the almond extract at the end.
Mound half the batter atop each dough log. A tablespoon cookie scoop works well here.
Spread the batter to cover the logs completely.
Bake. This is where the puff comes in.
Aren’t you glad you left all that space between the logs?
While the puffs are still warm, spread them with the jam or preserve of your choice. I’m an apricot lover, so that’s always my choice. Except for an occasional foray into raspberry…
Allow the puffs to cool completely, then drizzle them with icing.
Sprinkle with toasted sliced almonds. Toasting nuts brings out their flavor wonderfully.
Cut in squares to serve. Trust me: you’ll think this is an incredibly buttery, tender Danish. But, no rolling… no folding… no fuss! Almond Puff is delightful at breakfast or brunch, and is tasty any time of the day with a cup of coffee or tea. I hope this recipe becomes one of YOUR favorites, too.
Daffodil watch: My loan daffodil is game, but becoming weatherbeaten. Multiple heavy snowfalls have buried it several times. Yet each time the snow recedes a bit, there it is, waiting for spring… as are we all!
March 18th, 2008 at 6:16 pm
These look lovely, and the photos are especially nice… but why no measurements? Recipe, please! I simply must make them.
March 19th, 2008 at 8:02 am
Kyle, click on “Almond Puff Loaf” at the end of the introductory narrative/beginning of the series of pictures - it’ll take you to the recipe. Enjoy! - PJH
March 19th, 2008 at 7:30 pm
::sputter::… well, I er — that is…. That link DEFinitely wasn’t there before! That’s my story and I’m sticking to it!
How could I have missed that? Thanks PJ! I am sheepishly going back into my corner now.
March 23rd, 2008 at 6:09 am
First time I made these I cut the recipe in half to make only one and it came out great. Today I made it as instructed and layer 2 came out really thin….is 1 cup of water correct and 0ne cup of flour? or was the water too hot…overbeaten? Thank you!
March 23rd, 2008 at 10:32 am
Irene, the thing that seems to really vary the consistency of the top layer is the eggs; even though eggs are sized “large,” extra large,” etc., they still vary a LOT in size within their range. I think what happened is you used 2 particularly large “large” eggs the second time around (I assume you used large eggs?) This is where I always find my variations in consistency, not the water or flour. So, if you seem to be having that problem again, and the batter looks “just right” even though you haven’t added all the eggs, stop. Or just add part of the final egg, if it needs a LITTLE more liquidity. In other words, do it by eye, not following the recipe EXACTLY, if that’s what it takes. good luck!
March 24th, 2008 at 11:45 am
Thank you…I will try that next time.
April 5th, 2008 at 7:09 pm
I made these when this recipe was first posted. The picture drew me in, but the whole desert island thing REALLY grabbed me! I mean, how can you resist a desert island challenge? Suffice to say that you will not be disappointed. These are FABULOUS. If you have not yet tried these — you must! They truly are incredibly simple and taste so scrumptious. The perfect breakfast treat. Even better to make for company because they look like you went to a LOT of work (and you’ll guests will never guess how easy they are). Thank you for the recipe and the step-by-step pictures which convinced me that I could make them!
April 5th, 2008 at 9:31 pm
Tracey, exactly what I think - they have the taste and appearance of something fancy, something you really needed a lot of skill to make, something you fussed over… but you absolutely didn’t (need skill or have to fuss). My kind of recipe!
June 7th, 2008 at 10:52 am
On the almond puff loaf you didn`t say how to store. I always need this
Store under a cover, like a cake cover - best not to wrap in plastic, as that will make it soggy. I like to save the big plastic covers that come over supermarket deli trays - they make good rising covers, AND good storage covers to put over plates, etc.- PJH
June 18th, 2008 at 8:04 pm
Mine almond puff loaf didn’t turn out so good—all because I used slivered
almonds ( overtoasted at that ! ), I should’ve used sliced almonds ! But the taste of the pastry was great ! I love this receipe because it did not used so much sugar, ahh yes, instead of that prepared drizzled icing I just sprinkled coarse sugar on top. Next time I will add more almond extract just to get a stronger almond taste. Any suggestion which brand of almond extract ?
Well, Bernard, as you say - at least the basic pastry tasted good. Better luck next time! We sell a good almond extract at kingarthurflour.com. If you buy at the supermarket, choose real (not imitation) almond extract. - PJH
July 12th, 2008 at 12:48 pm
I’ve made many puff pastries, this was the first one I saw using preserves. I tried it, it’s awesome. Just two comments on the preparation. For the first layer, I only use 2 Tblsp. water. It comes together in a ball fine. I would think the quarter cup would make it too wet. Also, the pan does not need to be greased. There’s enough butter in the bottom layer to make it slip right off.
Thanks for the input, Rose. At this time of the year, when the air is humid and flour absorbs liquid like a sponge, it could very well be that you only needed 2 tablespoons. Also, that would be the case if you use some flour other than King Arthur Flour; other brand-name national flours are lower protein, meaning they come together with less liquid (and also rise less). So long as it worked for you, that’s what counts! -PJH
July 26th, 2008 at 1:17 pm
How well would these freeze? They look great, and I think I’m going to make a batch today for company, but would it be worthwhile to try freezing one of the baked loaves? Maybe before putting the preserves on?
Yes, I’d freeze the baked loaves, plain. then about an hour before serving, reheat at 350°F, covered lightly with foil, for about 10 minutes. Then spread with preserves. Drizzle with glaze just before serving, and finish with nuts. - PJH
July 29th, 2008 at 4:05 pm
I just want to say THANK YOU…I’ve been looking for this receipe! I got a few years back(10), it didn’t turn out! But I’m so so positive with your instructions, I’m going home to night and BAKE it:) I’m advid backer! I’ve tasted this once. I’m so so happy can’t waite to try it out.
August 4th, 2008 at 7:35 am
I couldn’t access the recipe either but am more interested in learning how this compares with the Portugese Traveseiro pastry. I had these in Sintra,Portugal last April and found them wonderful but just cannot find a recipe on Google or anywhere else. Does anyone know it?.
Rex, hard to say without a description of what you enjoyed. Try this Web site of Portuguese recipes, see if you see anything - PJH
October 6th, 2008 at 8:26 am
My sister just made this recipe for a family dinner and it was amazing. I am planning on making it for my husband’s family for Christmas morning…along with my cinnamon rolls.
November 12th, 2008 at 9:01 am
I’m one who needs the list of ingredients and how much of each item.
I would like to make this but I do need the list.
Thanks.
November 22nd, 2008 at 5:12 pm
THANK YOU!!!! These came absolutely DELICIOUS- this was a challenge for me I have been searching for pastry recipes forever & finally found this one. They were very easy to make, but I found I had to use a lot of pots, which was fine. I noted that you advised Rachel above that they can be frozen. I called KA hotline to ask if they could be frozen & was told that they didn’t freeze well because of the filling. Well - “THANK YOU” again this is a great recipe - I shocked myself. I’m looking for a walnut coffee ring the kind that Entenmanns sells.
Joan N.
Joan, I think the ladies on the hotline didn’t quite see what you were talking about - there’s no filling, per se, in this pastry, it’s just a layer of dough within a shell of dough. So yes, freeze away, it’ll be fine. As for a lot of pots - a saucepan and a mixing bowl? Not too bad… I’m not familiar with the Entenmann’s walnut coffee ring -is it a flat yeast type thing, or a tall cake, or..? PJH
November 23rd, 2008 at 1:41 am
Thank you PJH - I’m sorry for misleading you about the pots- I also made a coconut custard pie the same day & I had to use a few pots & bowls. Your puffs only called for a pot & mixing bowl. With regard to the coffee ring - Yes it’s round and flat - has some sort of a nut filling swirled in the center - the pastry has a glaze, walnuts & the same type of icing as on your puffs.
thank you - joan
Probably a kringle-type pastry, I’d guess. It’s basically the same as the puffs, but with different topping and filling. Take a look at our Butter-Pecan Kringle, see if it looks like what you’re talking about - if not, let me know, we’ll try to figure it out. Cheers! - PJH