About this recipe:This super-elegant dessert is the perfect end to any dinner party. A buttery biscuit base is topped with a light and puffy filling and an almond glaze. Enjoy thickly sliced.
Makes: 2 30x7.5cm bars
For the biscuit
110g butter, softened
125g plain flour
2 tablespoons cold water
For the filling
125g plain flour
1 1/2 teaspoons almond extract
For the glaze
180g icing sugar
30g butter, melted
1 1/2 teaspoons vanilla extract
50g flaked almonds
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Method Prep:30min › Cook:25min › Ready in:55min
To make the biscuit: In a medium bowl, cut 110g butter into the 125g flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Work the mixture into a smooth dough. Divide dough in half. Roll or press each half into a 30x7.5cm rectangle. Place them 7.5cm apart onto an unprepared baking tray.
Preheat oven to 200 C / Gas 6.
To make the filling: In a saucepan, bring 110g butter and 250ml water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 170 C / Gas 3. Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
To make the glaze: Beat the icing sugar with melted butter and vanilla until smooth. Spread over the almond puff when cool and sprinkle with flaked almonds. Cut into strips and serve.