FIRST:

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

SECOND:

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

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. butter
1 tsp. almond extract
1 or 2 tsp. water

FIRST: Heat oven to 350 degrees. Cut butter into flour, sprinkle on water. Mix with fork, round into a ball. Divide in half. Pat each half into a strip 12 x 3 inches on an ungreased cookie sheet.

Heat butter and water to a rolling boil. Remove from heat and quickly stir in almond extract and flour. Stir vigorously over low heat until a ball forms about 1 minute. Remove from heat. Beat in eggs, all at once until smooth. Divide in half; spread evenly over stripes, covering completely. Bake 60 minutes. Frost with glaze and sprinkle generously with chopped almonds.

(Cooper)