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Steps
1
Heat oven to 350°F. Lightly spray large cookie sheet with cooking spray. In 2-quart saucepan, heat butter and water over medium heat to boiling.
2
Add flour all at once to boiling mixture; remove from heat. Stir until mixture clings together in smooth ball. Add eggs 1 at a time, beating well with spoon after each addition until mixture is smooth and glossy. Beat in 1 teaspoon almond extract.
3
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise; make 3 crosswise cuts in each rectangle to make 32 pieces.
If using dough sheet: Unroll dough; cut rectangle into 8 rows by 4 rows to make 32 pieces.
4
Place pieces 1 inch apart on cookie sheet. Mound 2 rounded teaspoons egg mixture onto each dough piece; spread slightly.
5
Bake 16 to 18 minutes or until golden brown and puffed. Remove from cookie sheet. Cool completely, about 20 minutes.
6
In small bowl, mix powdered sugar and enough milk for desired glaze consistency, stirring until smooth. Stir in 1/4 teaspoon almond extract. Drizzle glaze over 6 cooled puffs; immediately top with a few sprinkles. Continue with remaining puffs.
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