1 c. Pillsbury's Best all-purpose or unbleached flour
1 tbsp. sugar
1/2 c. butter
1 tbsp. water

1 c. water
1/2 c. butter
1 c. Pillsbury's Best all-purpose flour or unbleached flour
1 tbsp. sugar
1/2 tsp. almond extract
3 eggs

1 c. powdered sugar
1 tbsp. half and half
1 tbsp. butter
2 to 3 tsp. almond extract

Heat oven to 375 degrees. In medium bowl, combine 1 cup flour and 1 tablespoon sugar. Using pastry blender or fork, cut in 1/2 cup butter until particles are size of small peas. Sprinkle flour mixture with 1 tablespoon water while tossing and mixing lightly with fork.

Form dough into ball; divide in half. On ungreased cookie sheet, form dough into 2 (14 x 3-inch) rectangles.

In medium saucepan, heat 1 cup water and 1/2 cup butter to boiling; remove from heat. Add 1 cup flour; stir until smooth. Beat in 1 tablespoon sugar and 1/2 teaspoon almond extract. Add eggs, one at a time, beating well after each addition.

Spread topping mixture over base. Bake at 375 degrees for 30-35 minutes or until lightly browned.

In small bowl, combine glaze ingredients. Drizzle glaze over cooled Kringler. Yield: 20 servings.