Almond Puffs 1 package active dry yeast 3/4 cup warm water (105º to 115º) 1/4 cup sugar 1/4 cup shortening, softened margarine or butter 1 teaspoon salt 1 egg 2 1/4 cups all-purpose flour 2/3 cup blanched almonds -- chopped 3 tablespoons sugar Grease 16 to 20 medium muffin cups, 2 1/2 × 1 1/4 inches. Dissolve yeast in warm water in large bowl. Add 1/4 cup sugar, the shortening, salt, egg, and 1 cup flour. Blend with electric mixer on low speed 1/2 minute, scraping bowl constantly. Beat on medium speed 2 minutes scraping bowl occasionally. Stir in remaining flour and 1/3 cup almonds. Spoon batter into muffin cups filling each 1/2 full. Mix remaining 1/3 cup almonds and 3 tablespoons sugar; sprinkle on batter. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indention remains when touched. Heat oven to 350 degrees F. Bake 15 to 20 minutes or until golden brown. Yield: 16 to 20 puffs (1 per serving). Enjoy |