Almond Puff Loaf

• 1 cup butter, divided
• 2 cups all-purpose flour, divided
• 1 1/4 cups water, divided
• 3 large eggs, at room temperature*
• 1 teaspoon almond extract
• 1 (10-ounce) jar of jam, melted (we used seedless blackberry jam)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 to 3 tablespoons milk
• 1/2 cup walnuts or almonds, chopped (optional)

1. Preheat oven to 350u0b0. Cut 1/2 cup butter into 1 cup flour until crumbly; stir in 1/4 cup cold water. Form dough into a ball, and divide in half. On a greased baking sheet, pat each half into a 3- x 11-inch rectangle, spacing 4 inches apart.
2. Pour 1 cup water into a saucepan; bring to a boil. Remove from heat. Add 1/2 cup butter, stirring until butter melts completely. Add 1 cup flour, stirring vigorously until thick. Add eggs, 1 at a time, and beat well after each addition. Beat in almond extract. Drop mixture in heaping tablespoonfuls on top of each rectangle, covering top and sides.
3. Bake at 350u0b0 for 1 hour or until golden brown. Remove from oven, and immediately brush with jam. Stir together powdered sugar, vanilla, and milk to make a thin frosting. When puffs cool, drizzle with frosting. Sprinkle with chopped nuts, if desired.

butter, flour, water, eggs, almond, blackberry, powdered sugar, vanilla, milk, walnuts

Taken from www.myrecipes.com/recipe/almond-puff-loaf (may not work)