Almond Puff Pastry Loaf

This bakery-style almond puff pastry loaf layers buttery pastry with a soft almond filling and a crisp sliced-almond topping. It bakes into a golden, flaky dessert loaf that slices neatly for brunch, coffee, or an elegant sweet course.

Ingredients

• Ingredients will be available in the app.

Instructions

1. Place a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 15 minutes so the pastry bakes quickly and evenly.
2. Line a 9-by-5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides, and lightly dust a clean work surface with 1 tbsp all-purpose flour.
3. In a medium mixing bowl, beat 1 cup finely ground almond flour, 0.33 cup granulated sugar, 4 tbsp softened unsalted butter, 0.5 of the beaten large egg, 1 tsp almond extract, 0.5 tsp vanilla extract, and 0.125 tsp fine salt with a silicone spatula for 2-3 minutes, until the mixture is smooth, thick, and spreadable.
4. Unfold 1 sheet thawed puff pastry on the floured surface and roll it with a rolling pin into a 10-by-12-inch rectangle, keeping the edges even and brushing away any excess flour.
5. Transfer the pastry to the prepared 9-by-5-inch loaf pan, letting the long sides drape over the edges, and press the pastry gently into the bottom corners without stretching it.

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