This Festive Holiday Gluten-Free Almond Puff is a perfectly sweet, buttery, and flaky pastry. The easy to prepare dessert makes every occasion special.
Every time I bake this almond puff, the wonderful aroma reminds me of my mom making this same recipe when I was growing up. Well, almost the same recipe.
Prior to my Celiac diagnosis, the ingredients for this recipe included all-purpose flour. Now the all-purpose flour is replaced with gluten free flour and xanthan gum. Trust me, no one will taste the difference.
How To Make Gluten Free Almond Puff - Step by Step
First, add ½ cup butter and 1 cup flour to a medium mixing bowl. Using a pastry blender or two forks, work the butter into the flour until the mixture resembles small peas.
Sprinkle 2 tablespoons of water over the coarse mixture and use your hands to form the dough into a ball. Split the ball in half and press into 2, 3" wide strips, on an ungreased baking pan.
In a medium saucepan, bring the remaining ½ cup butter and 1 cup water to a boil and then remove from heat. Stir in remaining flour and xanthan gum.
Add the eggs, one at a time, incorporating each egg before adding the next. Stir in vanilla extract and 1 teaspoon almond extract.
Spread the mixture on the prepared dough strips.
Note: During the holidays it's fun to make this pastry in the shape of a wreath. Use a pizza pan and form the dough into semi-circles then join the ends together.
Bake the almond puff at 350 degrees for 60 minutes.
While the pastry is baking, you have time to mix up the icing, chop the walnuts, and cut up the maraschino cherries.
To prepare the icing, simply combine the shortening, almond milk, almond extract, and powdered sugar in a small mixing bowl and stir together until smooth.
Remove the almond puff from the oven and allow to cool slightly on the pan.
Use a table knife or spatula to spread the icing over the pastry and decorate with the walnuts and cherries. Not a fan of maraschino cherries? Replace them with colored sprinkles to make it festive.
Tips for Making Gluten Free Almond Puff
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix contains it, omit the xanthan gum from the recipe.
- Be patient when mixing the butter into the flour. It can take a few minutes for the flour to absorb the butter and resemble small peas.
- If you prefer a thicker icing, increase the amount of powdered sugar to achieve the desired consistency.
My mom has been making this Scandinavian pastry for as long as I can remember, but the original source of the recipe is unknown.
Can I Make This Almond Puff Ahead of Time?
This almond flavored dessert is best served fresh from the oven, but you can make it a day or two before you plan to serve it. I like to bring it to work with me so I make it the night before.
The almond puff will last for a few days in the fridge, stored in an airtight container.
If you're looking for a buttery, flaky pastry that's perfectly sweet, give this gluten free almond puff a try. It's sure to become a family favorite. Happy Baking!
More Gluten Free Desserts
- Lemon Blueberry Bread with Lemon Glaze
- Gluten Free Crumb Cake
- Gluten Free Banana Cake with Cream Cheese Frosting
Find more tasty recipes in the Recipe Index.
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Festive Holiday Gluten-Free Almond Puff
Ingredients
For the Almond Puff:
- 2 cups gluten free flour, divided
- 1 cup unsalted butter, divided
- 1 cup plus 2 tablespoons water
- ½ teaspoon xanthan gum
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Icing:
- 1 tablespoon shortening
- 1 tablespoon plus 1 teaspoon almond milk
- 2 teaspoons almond extract
- 1 ½ cups powdered sugar
Toppings:
- ½ cup walnuts, finely chopped
- 10 maraschino cherries, cut into small pieces
Instructions
- Preheat oven to 350 degrees.
- Using a pastry blender or two forks, mix together ½ cup of butter and 1 cup of flour until mixture resembles small peas.
- Sprinkle 2 tablespoons of water over the coarse mixture and, using your hands, form into a ball of dough.
- Split the dough in half and press out into 2, 3" wide strips, on an ungreased baking pan.
- In a medium saucepan, bring the remaining ½ cup of butter and 1 cup of water to a boil and then remove from heat.
- Stir in the remaining cup of flour and xanthan gum.
- Add in the eggs, one at a time, incorporating each egg before adding the next.
- Stir in the vanilla extract and 1 teaspoon almond extract.
- Spread the mixture on the prepared dough and bake for 60 minutes.
- While the almond puff is baking, make the powdered sugar icing. Combine the shortening, almond milk, 2 teaspoons almond extract, and powdered sugar and stir together until smooth.
- Remove the almond puff from the oven and allow to cool slightly on the pan.
- Spread the powdered sugar icing over the almond puff and decorate with the walnuts and maraschino cherries.
Notes
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix contains it, omit the xanthan gum from the recipe.
- Be patient when mixing the butter into the flour. It can take a few minutes for the flour to absorb the butter and resemble small peas.
- If you prefer a thicker icing, increase the amount of powdered sugar to achieve the desired consistency.
- To make the finished pastry look like a holiday wreath, press the 3' wide strips into semi-circles and connect the ends.
Nutrition
This recipe was first published in 2017, but was published again in 2018 to include step by step instructions and nutritional information.
Diane says
Picture looks difficult but happy to say it was easy to make
Laveda Nichols says
What a great holiday tradition to start. Love the almond aroma and taste. Great gift too.