2 c. sifted flour
1 c. butter
2 tbsp. water
1 c. water, additional
1 tsp. almond extract
3 eggs

FROSTING:

1 stick butter
1 egg
1 1/2 c. powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Measure 1 cup flour in bowl, cut in 1/2 cup butter until evenly blended. Add the 2 tablespoons water and mix well with fork. Round into a ball and divide in 2 equal pieces. Pat into 2 strips 3"x12" and place on ungreased cookie sheet.

Mix remaining half cup butter and the 1 cup water. Bring to a boil, remove from heat; add almond extract. To prevent lumping, immediately stir in remaining 1 cup flour. When smooth and thick, add 1 egg at a time, beating well after each addition.

Divide mixture in half and spread on each strip of pastry. Bake at 350 degrees until top is crispy brown, about 1 hour. Frost with whipped icing or butter frosting and sprinkle with nuts. Cherry halves may be added. For butter frosting, cream butter, egg and powdered sugar. Then add vanilla and beat until smooth.