1/2 c. butter, softened
1 c. flour
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs
Confectioners Glaze
Sliced almonds

CONFECTIONERS' GLAZE:

Mix together: 2 tbsp. soft butter 1-2 tbsp. warm water 1 tsp. vanilla extract 1 tsp. almond extract

1. Heat oven to 350 degrees. Cut softened butter into 1 cup flour. Sprinkle 2 tablespoons water over flour/butter mixture and mix with a fork. Mixture will appear to be somewhat dry. Round into a ball and divide in half. Take 1/2 of dough and roll between palms of hands into a strip (or string) about 6-9 inches long. Place on one side of a long cookie sheet and pat out into a 12x3 inch strip. Do same with remaining dough. Strips should be about 3 inches apart.

2. Heat 1/2 cup water and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat and beat in eggs all at once until smooth and glossy. Divide in half. Spread each half evenly over strips. Bake 60 minutes or until top is crisp and golden brown. (Topping will rise and fall as it cools.) Frost with Confectioners' Glaze and sprinkle with almonds. Can be prepared night before and placed in oven on Time-Bake for following morning.