2 tbsp. butter, softened
1 c. Bisquick
2 tbsp. water
3/4 butter
1 tsp. almond extract
1 c. Bisquick mix
3 egg

GLAZE SLICED ALMONDS:

Cut 2 tablespoon butter into 1 cup baking mix. Sprinkle 2 tablespoons water over mixture; mix until pastry cleans side of bowl. Divide into halves. Pat each half into a strip 10 x 3 inches on ungreased cookie sheet (keep strips at least 3 inches apart).

Heat 3/4 cup water and 1/4 cup butter to a rolling boil in a 3 quart saucepan. Add almond extract and 1 cup baking mix all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Heat oven to 350 degrees. Spread half of the dough on each pastry strip. Bake until topping is crisp and golden brown, 45 to 50 minutes. Cool slightly spread with Glaze and sprinkle with sliced almonds. 10 to 12 servings.

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. butter, softened
1 1/2 tsps. vanilla
1 to 2 tbsp. warm water

Mix all ingredients until smooth and of desired consistency. Spread over warm pastry.