1 c. of sifted flour (pinch of salt)
1/2 c. butter (part butter can be used)
2 tbsp. water
1/2 c. butter (part butter can be used)
1 c. water
1 tsp. almond flavoring
1 c. sifted flour (pinch of salt)
3 eggs

Heat oven to 350 degrees. Measure first cup of flour into bowl. Cut in butter. Sprinkle with 2 tablespoons water and mix with fork. Round into a ball and divide in half. Pat dough with hands into 2 long strips about 12 inches x 3 inches. Strips should be 3 inches apart on ungreased baking sheet.

Mix the second amount of butter and water. Bring to a rolling boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep it from lumping. When smooth and thick, add one egg at a time beating until smooth. Divide in half and spread evenly over each piece of pastry. Bake about 60 minutes until topping is crisp and nicely browned. Frost with powdered sugar icing, flavored with almond flavoring. Sprinkle generously with slivered almonds.

This is a little complicated to put together but practice makes perfect! Do not use a mix master. Swirl the topping over the pastry (more attractive). Use a slotted spoon or a paddle spoon to mix topping. Swirl with a damp rubber spatula. It puffs up when baked and then settles into layers. Cut on the diagonal to serve. I frost the puff after it is cooled.