Mini Raspberry Almond Cream Puffs

• 1 cup water
• 1/2 cup Land O Lakes Butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 Land O Lakes Eggs
• 1/2 cup sliced almonds
• 1/4 cup turbinado (raw) sugar*
• 1 cup Land O Lakes Heavy Whipping Cream
• 1/2 teaspoon almond extract
• 3 tablespoons powdered sugar
• 1 pint fresh raspberries, halved or coarsely chopped

1. Heat oven to 400F.
2. Line two baking sheets with parchment paper; set aside.
3. Combine water, butter and salt in 2-quart saucepan.
4. Cook over medium-high heat 5-7 minutes or until mixture comes to a full boil.
5. Vigorously stir in flour, using wooden spoon, 30-60 seconds or until mixture forms a ball.
6. Remove from heat.
7. Add 1 egg at a time, beating well after each addition, until mixture is very smooth.
8. Place dough into large resealable plastic food bag.
9. Cut 3/4-inch opening off one corner of bag.
10. Pipe 1 1/2-inch dollops dough, 1 inch apart, onto prepared baking sheets.
11. (or, drop mixture by tablespoonfuls).
12. Sprinkle evenly with turbinado sugar; press almonds evenly into top of each dollop.
13. Bake 20-23 minutes or until puffed and lightly browned.
14. Pierce each cream puff with toothpick to allow steam to escape.
15. Remove to cooling rack; cool completely.
16. Beat whipping cream and almond extract in bowl until stiff peaks form.
17. Stir in powdered sugar and berries.
18. Cut off top portions of cream puffs just before serving; scoop out insides, if necessary.
19. Fill each with 1 heaping tablespoon filling.
20. Place cream puff top over filling.
21. *Substitute decorator sugar.

water, butter, salt, flour, o lakes eggs, almonds, turbinado, cream, almond, powdered sugar, fresh raspberries

Taken from www.landolakes.com/recipe/3835/mini-raspberry-almond-cream-puffs (may not work)