Name: Creamy Almond Danish
Yield: Serves 4 to 6
Cuisine: Danish
Ingredients: 1 recipe Choux Paste, with 2 teaspoons almond extract added to the eggs, chilled overnight; Glutinous rice flour (or additional Pie & Pasta Blend), for dusting; 1½ teaspoons pure vanilla extract; 1½ cups (150 g) confectioners’ sugar, preferably Imperial brand; 2 tablespoons unsalted butter, at room temperature; 2 to 3 tablespoons whole milk; 1 cup (240 ml) sliced almonds, toasted (see Note)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Not even the Danes make Danish like the French do. One of their secrets, which I snagged while I was cooking at A l’Ombre du Château, was a double-dough approach to this breakfast classic—a short crust on the bottom to support a cream puff–type pastry on top. This layering proved the key to the gluten-free rescue of a lost breakfast treat of my childhood, complete with a sweet vanilla glaze. My mom’s Danish lives!