This gluten free almond danish pastry is literally to die for!!! My friend Ashley first introduced me to her version before I got diagnosed with Celiac disease. I was in smitten by this out-of-this-world dessert that she was then kind enough to help me convert it to a gluten free friendly recipe. Thank you Ashley!
Base layer:
1/2 c. raw or organic butter
1 c. gluten free flour blend (Pamela’s Baking and Pancake mix works great!)
2 T. water
Cut butter into gluten free flour until the size of small peas. Sprinkle water over mixture with fork. Gather pastry into a ball; divide into halves. Pat each half into rectangle, about 12×3 inches on an ungreased cookie sheet. Rectangles should be about 3 inches apart and should not be more than 1/4 inch thick.
Combine in medium saucepan:
Egg layer:
1/2 c. raw or organic butter
1 c. water
1 tsp. almond extract
1 c. gluten free flour blend (Pamela’s Baking and Pancake mix works great!)
3 cage free, organic eggs (or more depending on the humidity on any particular day)
Heat butter and water to a rolling boil; remove from the heat. Quickly stir in almond extract and flour. Return to low heat. Stir vigorously with a wooden or plastic mixing spoon (no metal) until mixture forms a ball, about one minute. Remove from heat. Add eggs one at a time; beat with spoon until smooth and spreadable.
Spread half of the topping over each rectangle. Bake at 350 for 50-60 minutes or until topping is crisp and golden brown.
Almond Icing:
2 cups Rapadura powdered sugar
1 teaspoon almond extract
Milk (just enough to make a thick glaze after sugar and almond extract are combined)
Cool pastry then top with icing. Sprinkle with slivered almonds.
**Make sure not to cover with plastic wrap as it will sweat and loose it’s flakiness.
