1/3 c. butter
1 c. flour
1 to 2 tbsp. cold water
1/3 c. butter
1 c. water
1 c. flour
3 unbeaten eggs
1/2 c. pineapple preserves
1 tsp. almond extract

Cut butter into flour until crumbly. Sprinkle with 1 to 2 tablespoons cold water while stirring with a fork until dough is moist enough to hold together. Form into rectangle; flatten to 1/2 inch thick; smooth edges. Roll out on floured surface to 9x12 inches. Cut into 3 strips. Place on ungreased cookie sheets, 4 inches apart.

Melt 1/3 cup butter in 1 cup water in saucepan over medium heat. Add 1 cup flour all at once; cook over medium heat, stirring constantly, until mixture leaves side of pan and is smooth and compact. Add 3 eggs, one at a time, beating vigorously until smooth and glossy. Stir in preserves and extract. Spread evenly over strips. Bake at 325 degrees for 50 to 60 minutes.

When cool, cut into strips for bars or squares for dessert.