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Ingredients One per line	Pastry: 1 c. butter, divided use 2 c. flour, divided use 2 tbsp. cold water 1 c. water 2 tsp. almond extract 3 eggs Frosting: 2 c. sifted powdered sugar 1 tbsp. milk 1 tsp. vanilla extract (sliced or slivered almonds, optional)
Directions One per line	Cut 1/2 butter into 1 cup flour until mixture resembles coarse meal. Add 2 tablespoons water and stir until blended. Divide dough in half. Butter hands and press each ball of dough into a 3x12 inch oblong on an uncreased baking sheet. Place 1 cup water and remaining 1/2 cup butter in saucepan. Bring to boil; remove from heat and add almonds extract. Stir in remaining 1 cup four. Add eggs, one at a time; beating well. Spread mixture over pastries. Bake 375 degree for 30 to 35 minutes. Cool 5 minutes before frosting. For frosting: Combine powdered sugar and butter. Blend in milk and vanilla. Beat until smooth; frost pastries. Cut each pastry in half lengthwise, then crosswise. (Before baking you can sprinkle pastries with slivered almonds)
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