1 c. 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
1/2 tsp. almond extract
2 to 3 tbsp. sliced almonds

With pastry blender, cut 1/2 cup butter with flour, until the size of a pea. Sprinkle water one tablespoon at a time, until it becomes a soft dough. Divide dough in half. Press into a rectangle 12 x 13 inch strip, on an ungreased cookie sheet.

In a medium saucepan, heat water and 1/2 cup butter and bring to a boil. Remove from heat. Add flour and mix until smooth. Stir in almond extract. Spoon over crust to 3/4 of an inch from the edge.

Bake in a 350 degree oven for 50 to 60 minutes or until golden brown and puffy. Let cool. Blend frosting ingredients. Frost cooled kringler and sprinkle sliced almonds on the top. Cut into finger slices.