CRUST:

1 cube butter
1 c. flour
2 tbsp. water

Mix together. Spread on ungreased cookie sheet, making two 8-inch diameter crusts.

PUFF PASTRY:

In saucepan, put 1 cup water into which melt 1 cube butter. When boiling, remove from fire. Add 1 cup flour and mix well. Add 3 eggs, one at a time, mixing well after each. Add 1 teaspoon almond extract, mix well. Put on top of the two unbaked crusts, spread. Bake 50 minutes at 350 degrees.

As soon as puff crusts are out of oven, spread with 1 cup of powdered sugar mixed with just enough water to make pourable, add a bit of almond extract to taste. Sprinkle with toasted, sliced almonds. This freezes well.