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
December 15th, 2008 at 11:20 am
Question to the above comment on the eggs making batter thin…ever consider weighing out the eggs like you do with the other ingredients? I learned in culinary school that an egg weighs 2 oz. So it would be great if you had those in weight measurement also!
Depends on the egg, Tom. We use supermarket-purchased large eggs, whose out-of-shell weight is 1 3/4 ounces pretty consistently. It would indeed by good to indicate egg weight in recipes calling for a good number of eggs; but for most recipes, with just one or two eggs, a couple of grams difference either way isn’t going to make a difference. Thanks for connecting- PJH
December 20th, 2008 at 11:08 am
Would it be too sweet to exclude the fruit jelly and go with more drizzled glaze and toasted almonds? I ask this because, well honestly I prefer glazing and or icing to fruit. Thanks
Your question sounds like the perennial question, do you prefer the cake or the frosting? In this case of this recipe, it sounds like you would forego the fruit filling for the glaze and almonds. Since the fruit for this recipe is on top of the finished product, I think you could try the recipe without it and see what you think of the result. I’m not sure I would increase the amount of glaze or almonds, but make the recipe the first time with the amount suggested, then increase as fits your own sweet tooth! Irene at KAF
January 2nd, 2009 at 10:07 am
Great recipe. I made this the first time for a New Year’s Eve get-together and got a lot of compliments.
Two things I need to work on - Second layer was a little thin - I did not read the suggestion above to “eye” the consistency before adding the last egg.
Secondly, my icing was more of a taupe than white because of the addition of the vanilla (I tried it twice with two different brands). I added water instead of milk. Any other suggestions on the color to get the white color (besides adding milk — my “in-house” consultant suggested fat free half and half)?
Fat-free half and half is indeed very white, Mark; I haven’t tried it, but it should be nice. You can also just leave out the vanilla and use a touch of almond extract in its place. Or use less vanilla. Or use “white vanilla,” which is fake vanilla that cake decorators use, if you’re willing to trade taste for color. PJH
January 7th, 2009 at 2:50 pm
I did everything that the recipe stated to do. The temp. in the house was about 68 degs. much colder outside I fell that the dough did not rise as much as I thought it would. Everybody said it was good and I must admit it was, it just did not puff as much as I thought it would.
Any suggestions.
ED.H
My first guess would be too much flour in the dough you spread on top; read our tips on how to measure flour. Or you didn’t use large eggs? Usually a drier dough won’t puff as much… PJH
February 26th, 2009 at 1:10 pm
I made the puff today and looove it! One question. I found forming the first layer into logs and patting them very awkward and messy. Couldn’t you divide, chill, roll out the dough into an 11″ X 6″ rectangle and then cut in half? It would involve much less handling of the dough.
Actually, Mary Ann, I think I’d find it much more trouble to divide, chill, and roll out; than to simply wet my fingers and pat into shape… All I can say is, try it and see how it works for you. Good luck - PJH
March 10th, 2009 at 12:08 am
Thanks for the pictures; they help so much–”cover the logs completely” doesn’t mean edge to edge. As the picture shows, it means ‘bury them’! lol
March 21st, 2009 at 6:27 pm
Instead of jam or preserve, can I spread cream cheese so I end up with something similar to a cheese danish? Or will the cheese just melt and create a huge mess?
I think you should spread with spreadable (whipped) cream cheese RIGHT before serving. Spread with cheese, then drizzle with icing, top with nuts, and serve. Refrigerate any leftovers. Sounds yummy… PJH
March 28th, 2009 at 12:12 pm
Molly, I want to thank you for your help. I wanted the recipe for the Almond Puff Loaf so bad, but I tried and tried to find the recipe and I just couldn’t bring it up. I did exactly as was instructed to the other person who had a hard time getting it, but for some reason it wouldn’t open to the recipe. Anyhow, you came to my rescue. Thank you so very much. What a wonderful Website you have and such wonderful people who will share their terrific receipes. I think I will enjoy giving my recipes as well. these are people who truly love to cook and bake!!
Thank you agin,
Toni
June 19th, 2009 at 7:11 pm
I’ve been making theses for many years. The recipe was given to me from a friend. I make them without the preserves. I simply drizzle the frosting and sprinkle with walnuts. They are so easy and make a great presentation.
July 31st, 2009 at 8:01 pm
I wish that I had read all of the tips here before starting out on this…. I read some of them, but missed the one about the dough not puffing up…
My first attempt at this is currently in the oven, about 15 or 20 minutes left of bake time, and it’s totally flat.
I used only 2 eggs in the 2nd layer, because all I had were jumbo eggs, and the consistancy looked right, a very very soft dough, but not like a custard, which is how it appears in the photo.
What went wrong?
Hi, Llinda - This can be a bit tricky; the flour/liquid ratio has to be pretty close, so could be the jumbo eggs. Also, did you use King Arthur all-purpose flour? Any other flour would make a difference, too, as other flours are lower protein, and the dough would be slacker, and wouldn’t puff as much… Finally, sometimes mine don’t puff - and I always make them exactly the same. So it can be an unsolved mystery. Try again with large eggs, make sure you use KA flour, and hopefully the next one will puff! PJH
August 3rd, 2009 at 5:50 pm
Hi PJH…
Thanks. No, I didn’t use KA flour. I have it in the house, but was working the last of another brand before opening the KA. I’ll take your advice and let you know.
The last batch, although flat, were exceptionally great tasting. I used a bumbleberry jam (strawberry, raspberry, loganberry, blueberry), and they were awesome!
Can’t wait to try them again, I’m about to start. I’ll let you know how they work out with the correct ingredients!
Thanks, Linda, I’ll look forward to hearing from you. That bumbleberry jam sounds great! I’ve never had it with loganberries… PJH
August 7th, 2009 at 11:17 pm
For some reason I am unable to find the measurement section of this recipe and I can’t wait to try it. It looks wonderful and with two puffs one can be used as a gift. Is there some way to help me? Thanks, E. Sindler
The link is at the end of the blog, Elizabeth. And here it is again: Almond Puff Loaf. This is a truly yummy pastry… and so easy! Enjoy - PJH
August 17th, 2009 at 11:00 am
I was thinking about using some kind of apple jam with this. I’ve never made it before so I’m not sure if it would taste as good, what do you think?
Hi Stephanie,
I would try a bit of the apple jam on a corner of the puff before covering the whole thing. If you like the bite, cover the whole puff. If you don’t you can choose another jam. ~ MaryJane
August 25th, 2009 at 9:08 pm
Stephanie, apples are a favorite here and instead of apple jam you can saute apples in a little butter and perhaps some brown sugar depending on how sweet you want it. A little cinnamon and a bit of brandy or rum for flavor. Cook until thick and syrupy. And toasted English walnuts instead of almonds. The flavor of autumn. Skip the drizzle. Thanks for this wonderful tasting pastry for coffee time.