1 c. all purpose flour
1/2 c. butter, chilled
2 tbsp. ice water

PUFF TOPPING:

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

FROSTING:

1 c. powdered sugar
1 tbsp. butter, softened
1/2 tsp. almond extract
2-3 tbsp. milk
Sliced almonds

Heat oven to 350 degrees. Measure 1 cup of flour and butter and use a pastry blender or fork and cut together, make size of peas, sprinkle with water, 1 tablespoon at a time and mix with a fork. Divide dough in half. Put on ungreased cookie sheet; press half into a 12 x 3 inch strips. In medium saucepan, heat water and 1/2 cup of butter to boiling.

Remove from heat; stir in 1 at a time, beating until smooth after each addition. Stir in 1/2 teaspoon of almond extract. Spoon over crust, spreading to 3/4 inch from edges. Bake 50-60 minutes until golden brown and puffy; cool. Blend powdered sugar, butter, almond extract, and milk until smooth. Frost cooled kringle. Sprinkle with almonds. Cut into 16-20 slices.