CAKE:

1 1/2 c. butter, softened and divided
3 c. all-purpose flour, divided
1/8 tsp. salt
1/4 c. cold water
1 c. milk
1/4 c. granulated sugar
1 tsp. almond extract
3 eggs

GLAZE:

1 1/2 c. confectioners sugar
2 tsp. butter, softened
2 tsp. vanilla extract
1 tbsp. milk

TOPPING:

1 c. sliced almonds, toasted
2 tbsp. confectioners sugar

Preheat oven to 350 degrees. For cake, use a pastry blender or two knives to cut 1 cup butter into 2 cups of flour in a medium mixing bowl. Mixture should resemble coarse meal. Stir in salt and water to make a dough. Divide the dough into eight equal portions. Pat out each portion of dough into a 3x4 inch oval on an ungreased baking sheet. Refrigerate until ready to use.

In a large, heavy saucepan, combine remaining 1/2 cup butter and milk over medium heat. Bring to a boil. Add the remaining 1 cup of flour, sugar, and almond extract. Quickly stir until mixture forms a ball; remove from heat. By hand, beat in eggs one at a time until well blended. Spread dough thickly and evenly over chilled ovals. Bake 40-45 minutes until puffy and golden.

For glaze, combine confectioners sugar with butter in a small bowl; stir until well blended. Stir in vanilla and milk until mixture is smooth. Spread glaze evenly over warm pastries. Sprinkle each pastry with topping. Serve warm or at room temperature. Yield: 8 pastries.