This is a very yummy dessert, I've been making it for many years. I did change one thing, to save half the fat...skip the bottom layer. It doesn't really add any flavor, and the top layer is what's really the best part. Here's a tip on spreading that top layer out...use a wet spoon, it really makes the job easier.
I have used this recipe since 1960 I have always used slivered almonds over the frosting, carrying the flavor of the Almond extract that is in the pastry.
Thank you, thank you, thank you, I had this recipe years ago. This is from an old cook book, which I lost while moving. I would often put a thin layer of Solo fruit filling, or almond paste, over the crust, between the two layers. Easy and elegant dessert, great for company.
I have made this for years, but what I do is after its baked and cooled I slice the two pastries in half long ways and fill with instant vanilla pudding prepared as for a pie and add adrop or two of almond extract. Then put top on and frost. It always is a big hit and everyone wants the recipe.
Did I just make this???!!! Wow! This is delicious! So easy, so fast, and sooo extraordinary! This is like fine pastry shop quality. I can't wait to serve it to my guests this evening. I'm also amazed at the ingredient list...just regular, everyday items that I always have on hand. You must try this!
QUICK UPDATE: EVERYONE RAVED OVER THIS! THEY COULDN'T BELIEVE I MADE THIS MYSELF!
This is the same basic recipe my Mom made for us when we were small except she always used maple flavoring instead of the almond. For the icing she would make a butter icing (approx. 2 cups powdered sugar 1/4 c.butter 2 tsp. maple flavoring and a dollup milk in the mixer) and add maple flavoring to that too - spread it on while it is still just warm - then she'd sprinkle chopped english walnuts on top. So good!!
I took the advice of an earlier reviewer and spread a thin layer of almond paste between layers and topped with sliced almonds instead of candy sprinkles. I also was so excited to try it that I didn't wait for it to cool to room temp before frosting and I am glad as it was so much better warm than cold. I found it to be a bit bland and my husband and I thought that maybe a thin layer of lemon filling or even fruit filling might make it a little bit more tasty. Leftovers didn't keep well at all so I would half the recipe unless you have a crowd!
Wife has made this for years. One of the best (wife and recipe). Only change is 2 cups confectioners' sugar in the glaze. Try this for sure!!
My mom and I have made this recipe for years (with one exception), to rave reviews. Instead of an icing drizzle we use a cream cheese frosting. We mix a small softened cream cheese with 1cup confectioners sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, and a dash of salt. Frost when puff is completely cooled. Yumm!
I like that the ingrediants came together without a special trip to the grocery store. I was a bit dissapponted in the final product. For begining bakers this comes out very well but the end product was not a show stopper here. I baked for only 50 minutes and probably could have pulled it out after 45. I garnished with chopped almonds instead of candy pieces. The flavor was more of a two for me with the second layer of dough tasting too much like egg but the ease of assemble and ingrediant list bumped this to a 3 star. Would i make it again? Perhaps in a pinch but I would probably jazz it up by rolling dough out as 8 seperate balls flattening topping with the second layer and then adding sweetened creamcheese or presevers for a filling and lightly striping with icing and sliced almonds
