PJ, I humbly bow to your baking greatness!! I made this recipe this weekend for the first time after having it sit for several months in my "Recipes to Bake" file. At first I thought that this would not be almondy enough; the batter didn't really seem to even have the almond smell. I put them in the oven and, oh despair? Where was the puff; where was the almond scent? Just relax, I told myself, trust PJ. She has never let you down. Suddenly, the enticing almond aroma began to waft through the kitchen. Look in the oven and .... PUFF!! Massive, fluffy puff! This recipe came out exactly as you said. Incredible flavor. I used raspberry preserves on one loaf and apricot on the other and cannot decide which I love more! PJ thank you for sharing your family recipe and your baking skill with us! Aw, thanks... I have to say this isn't exactly a family recipe, as it was VERY popular back in the '50s and '60s, known variously as French Puff, Puff Loaf, etc. But no need to quibble about provenance - it's jut plain good, and absolutely is the ONE recipe I'd take with me to that dessert [sic] island! :) PJH

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