1/2 c. butter
1 c. flour
2 tbsp. water

Cut butter into flour until size of small peas. Sprinkle water over mixture; mix in with fork. Gather pastry into a ball and divide in half. Pat each half into 12 x 3 inch rectangles on an ungreased cookie sheet leaving 3 inch space between halves.

STEP 2:
1/2 c. butter
1 c. water
1 c. flour
1 tbsp. almond extract
3 eggs

Heat butter and water to rolling boil and remove from heat. Quickly stir in almond extract and flour. Stir vigorously until mixture forms into a ball (1 minute). Add the eggs 1 at a time and beat until mixture is smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crispy and brown. Approximately 1 hour in a 350 degree oven. Topping will shrink and fall when done.

STEP 3:

While puffs are baking make the glaze.

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

Mix sugar, vanilla and butter together. Stir in water 1 tablespoon at a time until smooth and easy to spread. May need a little extra water. Remove from oven and glaze on the cookie while still hot. Sprinkle with sliced almonds (small package). Remove from cookie sheet and cool completely on wire rack. Yield 6 to 7 servings from each pastry. Can make a day ahead.