Almond Puff

Almond PuffBreakfast is my favorite meal. I seriously could eat it all day, everyday. I love it. Bacon. Sausage. Hash browns. Biscuits. Sausage gravy. Donuts. Cinnamon rolls. And other sweet treats like this Almond Puff.

Almond PuffNormally this is topped with a glaze, but I won some Pearl Sugar from a giveaway on Baker Bettie, and thought this would be a good way to try it out–Something different than Liege Waffles, which are traditionally made using pearl sugar.

Almond PuffAdd a strong cup of coffee, and this is a great brunch dish, as well as the perfect weekend breakfast.

Yield: 6-8

Almond Puff

Almond Puff
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes


For the Pastry:

  • 1 C A/P Flour
  • 1/2 C (1 stick) unsalted butter, room temperature
  • 2 Tbsp. milk

For the Topping:

  • 1 C water
  • 1/2 C (1 stick) unsalted butter
  • 1 C A/P Flour
  • 1 tsp. almond extract
  • 3 large eggs
  • 1/4 C sliced almonds
  • 1/4 C Pearl Sugar


Preheat the oven to 350 degrees F.

In a medium mixing bowl, combine the flour and softened butter, using a pastry cutter or 2 knives to cut in the butter, until the mixture resembles coarse crumbs. Sprinkle the milk over the dough, and mix with a fork until the dough is just moistened.

With clean hands, form the dough into a ball, then pat into a 10-inch circle on an ungreased baking sheet.

In a medium saucepan, combine the water and 1/2 C butter. Bring to a rolling boil, then remove from the heat. Stir in the flour and the almond extract. Reduce the heat to low, and cook, stirring constantly, until the mixture forms a ball. Remove from the heat.

Add 1 egg. Beat with a wooden spoon until the mixture is glossy. Repeat with the other 2 eggs.

Spread the mixture over the pastry circle, then bake 50-55 minutes, until the top is golden brown.

In a small bowl, combine the sliced almonds and the pearl sugar together. Scatter over the top of the almond puff once it comes out of the oven, and lightly press into the top of the pastry. Allow to cool 30 minutes before slicing.

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