Delicious dessert that very few have seen before!
Bottom Layer-
Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into a ball and divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. The two strips should be set at least 3 inches apart.
Middle Layer-
In medium saucepan, heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms a ball (this takes about 1 minute). Remove from heat. Beat in eggs, all at one time until smooth. Divide in half. Spread each half over the strips created in the bottom layer, covering completely
Bake about 60 minutes or until middle layer is crisp and brown. Cool.
Frosting-
Mix 1.5 cups confectioners powdered sugar, 2 tablespoons softened butter, 1 teaspoon almond extract, 1 teaspoon Vanilla Extract, and 1 to 2 tablespoons of warm water until smooth.
Frost with the frosting and sprinkle generously with the finely chopped nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 12 | ||
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Calories: 572 | ||
Calories from Fat: 320 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 192.3mg | 59 % | |
Sodium 268.9mg | 9 % | |
Potassium 86.1mg | 2 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 55.8g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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