CRUST:

1 c. flour
1/2 c. butter
1 tbsp. water
1 tbsp. almond extract

PUFF PASTRY:

1 c. water
1/2 c. butter
1 c. flour
4 eggs
1 tbsp. almond extract

FROSTING:

1 c. powdered sugar
1 tbsp. butter
1 tsp. almond extract

CRUST: Mix 1 cup flour, 1/2 cup butter, 1 tablespoon water and 1 tablespoon almond extract with pastry blender. Pat into 2 strips each 3 inches wide and length of a large baking sheet. Dip fingers in cold water to spread dough. It will be thin but that is Okay. Heat to boiling, 1 cup water and 1/2 cup butter. Remove from heat, add flour, stirring until smooth. Add eggs, one at a time, beating well after each one. Add 1 tablespoon almond extract. Spread over pastry, covering all edges of the bottom layer. Bake at 375 degrees until light brown, about 25 to 30 minutes, cool. Frost with powdered sugar frosting as listed. For holidays top with sliced almonds and red cherries. Candied cherries are drier and the best.

TIP: DO NOT use an air flow baking sheet as it does not allow crust to get dry and browned as it should be.