If you decide to make two of these, freeze one for later!
Prep: 40 min.
Bake: 20 min + cooling
Makes: 2 Pastries (11 servings each)
2 cups flour, divided
1/4 tsp. salt
1 cup cold butter, chopped up
2 Tbsp. plus 1 cup cold water
1/4 tsp almond extract
1 1/2 cups confectioners’ sugar
2 Tbsp. butter, softened
4 tsp. water
1/4 tsp. almond extract
2/3 cup chopped almonds, toasted
1.In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 Tbsp. cold water stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12 -in x 3-in. rectangle.
2.In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3.Spread over rectangles. Bake at 400 degrees for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire rack.
4. For frosting, in a small bowl, combine the sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds. ENJOY!!