Almond Cream Puff Ring

ALMOND CREAM PUFF RING

1/2c butter
1/4t salt
1c water
1c all purpose flour
4 eggs
2c whipping cream
2/3c icing sugar
1/4c almond flavored Liqueur
Icing sugar
sliced toasted almonds

Lightly butter and flour a cookie sheet. Press an inverted 8" (20cm) round cake pan onto the sheet to make a ring. In a sauce pan, combine butter, salt, and water; bring to a boil and stir until butter melts. Reduce heat. Add flour, all at once; stir vigorously until mixture forms a stiff ball in the center of pan. Remove from heat; cool five minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth. (Mixture will be stiff.) Drop by 1/4c mounds onto marked ring. (Mounds should be touching) Bake in preheated 375�F oven for one hour or golden. After baking, pierce side of each puff with a knife; cool. Slice ring in half horizontally. Scoop out any soft dough. Combine whipping cream, 2/3c icing sugar and liqueur. Whip until stiff. Spoon into bottom of puff ring. Replace top over whipped cream; sprinkle with icing sugar and almonds. Makes 8-10 servings.