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

Cut butter into first cup of flour. Sprinkle with 2 tablespoons water. Mix with fork. Shape into ball. Divide in half. Pat into 2 long strips, about 12 x 3 inch on ungreased cookie sheet.

#2:
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. sifted flour
3 eggs

Mix water and butter and bring to rolling boil. Add almond extract. Remove from stove and stir in flour all at once. When smooth and thick; add 1 egg at a time, beating well. Divide and spread over pastry. Bake 1 hour in 350 degree oven until top is crisp and brown. Ice when cool with thin confectioners' sugar icing and sprinkle with sliced almonds.