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Ingredientes
- 1 c. water
- 2 stk butter salt
- 1 c. flour
- 1 tsp vanilla
- 2 Tbsp. water Solo almond filling
- 3 x Large eggs Set these 2 ingredients to boil in a medium saucepan:
- 1 c. of water
- 1 stk of butter When it begins to boil take off the heat and add in:
- 1 c. of flour a healthy pinch of salt Mix well and set this aside to cold
- 1 c. of flour
- 1 stk of butter, softened
- 1 tsp of vanilla
- 2 Tbsp. water
Direcciones
- Mix this together and pat in the bottom of a cookie sheet (the kind with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mix the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first which it just cannot be done, but do not give up!
- Spread the filling over the mix in the cookie pan. I like the Solo almond filling but you could substitute any Solo filling which you prefer. Maybe try it with the almond and then next time experiment with another flavor.
- Now add in 3 Large eggs to the first mix which you set aside. This is your top and it is very cream puff-like. After mixing each egg in one at a time...spread this over the Solo filling. Be careful as the almond filling will come up. Bake for 55 min at 350 .After it is slightly cooled, I just drizzle and spread with the normal confectioner's sugar frosting on the coffee cake. I usually flavor the frosting with vanilla so as not to make the coffee cake taste too strongly of almonds.
