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
1 1/2 c. powdered sugar
2 tbsp. butter
1 1/2 tsp. vanilla
1-2 tbsp. warm water

STEP 1: In mixing bowl, cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture. Mix with fork. Gather pastry into a ball. Divide in half. Pat each half into 12 x 3 inch rectangle on ungreased cookie sheet. Place recatangles about 3 inches apart.

STEP 2: Heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Add eggs and beat until smooth. Spread half of topping over each rectangle. Bake at 350 degrees for 1 hour, or until topping is crisp and brown. Cool. Topping will shrink and fall forming the custardy top.

STEP 3: Mix 1 1/2 cups powdered sugar, 2 tablespoons butter, and 1 1/2 teaspoons vanilla. Stir in 1-2 tablespoons warm water, 1 teaspoon at a time, until mixture is smooth. Spread glaze on cooled pastry. Serves 10-12.