Almond Strips

This is way too high in sodium, and it really requires more effort on my part than I like, early in the morning.  But I'll do it as an occasional treat for Cliff, who considers this recipe "sinfully good".  Eat while warm, because it's not good after it's been cooled and stored.

Almond Strips

This is a reduced-calorie versioin of an old favorite, the Danish Puff. 

4 graham cracker rectangles, 5x2-1/2 inches each
3 tablespoons reduced-calorie margarine
1/2 cup water
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1 egg
1 egg white
2 tablespoons chopped toasted almonds

Heat oven to 350.  Arrange graham crackers with long sides touching on ungreased cookie sheet.  Heat margarine and water to rolling boil in 2-quart saucepan; remove from heat.  Quickly stir in almond extract and flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Add egg and egg white; beat until smooth and glossy.  Carefully spread over graham cracker rectangle, being certain topping comes to very edge of graham crackers.  Sprinkle with almonds.  Bake until topping is crisp and brown, about 30 minutes; cool.  (topping will shrink and fall, forming a custardy top.) 

Drizzle with Powdered Sugar Glaze:

1/3 cup powdered sugar
1/8 teaspoon almond extract
1 to 2 teaspoons warm water

Mix all ingredients until smooth and of desired consistency.

Divided into four servings:  230 calories   fat 8 g   protein 4 g    cholesterol 0 g    carbohydrate 32 g    sodium 250 mg