-
Preheat the oven to 350°F with a rack in the lower third. Lightly grease a large baking sheet, or line it with parchment.
-
To make the bottom layer: In a medium-sized mixing bowl, combine the flour and salt, then work in the cold butter with a pastry blender, fork, your fingers, or a mixer. Mix until everything is crumbly with the butter chunks the size of peas and some smaller bits, then stir in the water. The dough will become cohesive, though not smooth.
-
Divide the dough in half (about 145g each). Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave room for expansion. Transfer the baking sheet to the refrigerator to chill while you make the top layer.
-
To make the top layer: In a medium-sized saucepan, bring the water, salt, and butter to a boil. Make sure the butter is completely melted. Add the flour all at once. Stir the mixture with a heatproof spatula or spoon until it thickens, begins to steam, and leaves the sides of the pan; then cook for 1 minute longer.
-
Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
-
Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slippery" look and each egg is totally absorbed.
-
Mix in the almond extract.
-
Divide the batter in half (about 275g per portion). Transfer half the batter onto one of the dough logs, and half onto the other.
-
Working with one dough log at a time, use a spatula (or your wet fingers) to spread the batter until it completely covers the dough, including its edges. Smooth out the top as best you can.
-
Bake the pastries for 55 to 65 minutes, or until they're deep golden brown on the bottom and light golden brown on top. Remove the pastries from the oven and transfer to a rack.
-
To make the topping: If the jam or preserves are very thick, warm briefly in the microwave or on the stovetop. Spread each warm pastry with about 1/3 cup (113g) of the jam or preserves. Any flavor is fine, but our favorites are raspberry and apricot. For best results, use something that's fairly smooth, without overly large pieces of intact fruit.
-
Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is normal. Allow the pastries to cool while you prepare the icing.
-
To make the icing: In a small bowl, stir together the confectioners' sugar, extract, and enough milk or water to form a thick but pourable icing. Start with 1 teaspoon liquid; add more, bit by bit, only until the icing is thin enough to drizzle.
-
Drizzle the icing atop the pastries.
-
Cut the almond puff loaves into squares or strips to serve.
-
Storage information: Store at room temperature, lightly tented with plastic wrap, for a day or so; freeze for longer storage. The almond puff loaves are best served the same day they're made. If you plan on serving it the next day, rewarm briefly in a preheated 350°F oven, then add the jam, nuts, and icing just before serving.
