I can never resist this Danish Almond Puff, with its buttery base, airy almond layer, sweet glaze, and crunchy sliced almonds. One slice looks bakery fancy, but the real surprise is how simple it is.

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I’m obsessed with Danish Almond Puff because it hits that rare spot between flaky, buttery pastry and bold almond flavor without acting fancy about it. I love the way butter gives the base that tender bite, then almond extract comes in loud and sweet, like it knows exactly what it’s doing.

And that glossy icing? I’m absolutely scraping the edges for it.

But the real thrill is the contrast: crisp edges, soft middle, rich almond finish. No fuss.

Just a pastry that tastes like I spent way more effort craving it than I ever planned to admit. I’m in.

Ingredients

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All-purpose flour gives the base structure, so it’s tender but still holds together.
Softened butter makes the bottom layer rich, crumbly, and honestly pretty addictive.
A little water helps the pastry come together without making it tough.
More water creates steam for that puffed, airy top layer you’ll love.
Butter in the topping brings that bakery-style richness and golden flavor.
Almond extract is the big personality here, sweet, nutty, and cozy.
More flour thickens the puff layer so it bakes up soft and sturdy.
Eggs add lift and protein, giving the topping that classic pastry puff.
Sliced almonds bring crunch, toastiness, and a little fancy energy.
Confectioners’ sugar makes the glaze smooth, sweet, and melt-in-your-mouth good.
Milk loosens the glaze so it drizzles instead of clumps.
Plus, extra almond extract in the icing makes the whole thing pop.
Basically, it’s buttery, nutty, sweet, and way easier than it looks.

Ingredient Quantities

1 cup all-purpose flour

1/2 cup butter, softened

2 tablespoons water

1 cup water

1/2 cup butter

1 teaspoon almond extract

1 cup all-purpose flour

3 eggs

1/2 cup sliced almonds

1 cup confectioners’ sugar

1 tablespoon milk

1 teaspoon almond extract

How to Make this

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1. Preheat oven to 375 F. In a bowl, cut together 1 cup all purpose flour and 1/2 cup softened butter until crumbly, add 2 tablespoons water and press into an even 9 inch tart or baking pan; chill 15 minutes.

2. Line the crust with parchment and weights and blind bake 12 minutes, remove weights and bake 5 more minutes until just set and lightly golden; reduce oven to 350 F.

3. Meanwhile, make the almond filling by creaming 1/2 cup butter with 3/4 cup of the confectioners sugar until smooth.

4. Stir in 1 teaspoon almond extract, then fold in 1 cup all purpose flour until incorporated.

5. Add the 3 eggs one at a time, mixing after each until smooth, then stir in 1 tablespoon milk to reach a spreadable frangipane consistency.

6. Spread the almond filling evenly into the pre baked crust.

7. Sprinkle 1/2 cup sliced almonds over the top of the filling.

8. Bake at 350 F for 25 to 30 minutes until the filling is set and the almonds are toasted.

9. While the tart cools slightly, make a light glaze by whisking the remaining 1/4 cup confectioners sugar with 1 cup water and 1 teaspoon almond extract until smooth and slightly thickened.

10. Drizzle the glaze over the warm tart, let cool to room temperature, then slice and serve.

Equipment Needed

1. 9 inch tart or baking pan
2. Mixing bowls (one large, one medium)
3. Pastry cutter or fork for cutting butter into flour
4. Measuring cups and measuring spoons
5. Electric mixer or hand whisk
6. Rubber or silicone spatula
7. Parchment paper and pie weights or dried beans for blind baking
8. Small whisk for the glaze
9. Oven mitts and a cooling rack

FAQ

What type of pastry is used and can I make it ahead? The recipe uses a simple butter pastry made from flour, softened butter and water; you can prepare the dough a day ahead, wrap tightly and refrigerate, then roll and fill when ready.

How do I prevent the almond filling from becoming soggy? Cook the filling until it thickens and cools slightly before spreading; blind bake the pastry shell briefly or dock the base to reduce steam buildup and keep the crust crisp.

Can I substitute almond extract or sliced almonds? Yes, for a milder flavor use vanilla extract instead of almond extract; substitute chopped walnuts or pecans for sliced almonds but flavor will change.

What is the correct baking time and how do I know when it is done? Bake until the pastry is golden and the almond topping is set and lightly browned, usually about 25 to 35 minutes depending on oven and pan size; the filling should not be jiggly.

How should I store leftovers and how long do they keep? Store cooled puffs in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; refresh in a warm oven for a few minutes before serving to restore crispness.

Can this recipe be made gluten free or dairy free? For gluten free, use a 1:1 gluten free all purpose flour blend; for dairy free, substitute vegan butter and use a plant milk for the glaze, keeping in mind texture and flavor will vary.

The Danish Almond Puff Is A Delightful Combination Of Buttery Pastry And Rich Almond Flavors. Recipe Substitutions and Variations

All-purpose flour: pastry flour for a more tender crumb, cake flour for lighter texture, or a 1-to-1 gluten-free baking blend for gluten-free needs
Butter: cold vegetable shortening for flakiness, refined coconut oil for a dairy-free option, or ghee for a richer, nuttier flavor
Almond extract: pure vanilla extract for a milder flavor, amaretto liqueur for boozy almond notes, or a small amount of almond paste diluted with a little water for natural almond intensity
Eggs: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg as a binder, 1/4 cup unsweetened applesauce per egg for moisture, or a commercial egg replacer powder according to package instructions

Pro Tips

1) Chill the crust longer if it starts to slump. After pressing it into the pan, pop it in the fridge for 20 to 30 minutes instead of 15. That extra chill helps the butter firm up so the crust keeps a sharp edge and bakes with a flakier texture.

2) Protect the outer rim while blind baking. If the crust browns too quickly at the edges, tent a strip of foil around the pan or press a paper collar to the rim after the initial blind bake. This prevents overbrowning while the center finishes setting.

3) Add eggs slowly and room temperature. Make sure the eggs are at room temperature and add them one at a time, mixing just until incorporated. This keeps the frangipane silky and prevents it from splitting or becoming grainy.

4) Adjust the glaze for intensity and texture. Start with much less water than listed, adding a teaspoon at a time until the glaze reaches a thick drizzle consistency. If you want a brighter almond flavor, use a little less water and a drop more almond extract. Apply while the tart is still warm so it soaks in slightly but does not make the crust soggy.

The Danish Almond Puff Is A Delightful Combination Of Buttery Pastry And Rich Almond Flavors. Recipe

Recipe by Kate Sinclair

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I can never resist this Danish Almond Puff, with its buttery base, airy almond layer, sweet glaze, and crunchy sliced almonds. One slice looks bakery fancy, but the real surprise is how simple it is.

Servings

servings

Calories

287

kcal

Equipment: 1. 9 inch tart or baking pan
2. Mixing bowls (one large, one medium)
3. Pastry cutter or fork for cutting butter into flour
4. Measuring cups and measuring spoons
5. Electric mixer or hand whisk
6. Rubber or silicone spatula
7. Parchment paper and pie weights or dried beans for blind baking
8. Small whisk for the glaze
9. Oven mitts and a cooling rack

Ingredients

1 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons water
1 cup water
1/2 cup butter
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
1/2 cup sliced almonds
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon almond extract

Directions

Preheat oven to 375 F. In a bowl, cut together 1 cup all purpose flour and 1/2 cup softened butter until crumbly, add 2 tablespoons water and press into an even 9 inch tart or baking pan; chill 15 minutes.
Line the crust with parchment and weights and blind bake 12 minutes, remove weights and bake 5 more minutes until just set and lightly golden; reduce oven to 350 F.
Meanwhile, make the almond filling by creaming 1/2 cup butter with 3/4 cup of the confectioners sugar until smooth.
Stir in 1 teaspoon almond extract, then fold in 1 cup all purpose flour until incorporated.
Add the 3 eggs one at a time, mixing after each until smooth, then stir in 1 tablespoon milk to reach a spreadable frangipane consistency.
Spread the almond filling evenly into the pre baked crust.
Sprinkle 1/2 cup sliced almonds over the top of the filling.
Bake at 350 F for 25 to 30 minutes until the filling is set and the almonds are toasted.
While the tart cools slightly, make a light glaze by whisking the remaining 1/4 cup confectioners sugar with 1 cup water and 1 teaspoon almond extract until smooth and slightly thickened.
Drizzle the glaze over the warm tart, let cool to room temperature, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.