CRUST:

1 c. flour
1/2 c. butter, chilled
2 tbsp. ice water

In small bowl, add flour and butter. Cut butter into flour until particles are size of peas. Sprinkle with water 1 tablespoon at a time. Stir with fork just until soft dough forms. Divide dough in half. On ungreased cookie sheet, press each half into 12 x 3 inch strip.

PUFF TOPPING:

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

Heat water and butter to boiling. Remove from heat and add 1 cup flour, stirring until smooth. Add eggs 1 at a time beating until smooth after each addition. Stir in extract. Spread half over each crust, spreading to 3/4 inch from edges. Bake at 350 degrees for 50 to 60 minutes until golden brown and puffy. Cool. Top will shrink and fall.

FROSTING:

1 c. powdered sugar
1 tbsp. butter
2 to 3 tbsp. cream
Slivered almonds

Spread over cooled kringler. Sprinkle with nuts. Cut into 8 to 10 slices each.