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

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. softened butter
1 tsp. vanilla
1 tsp. almond extract
1 to 2 tbsp. warm water

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour; sprinkle with 2 tablespoons water. Mix with fork; round into ball and divide in half. On ungreased baking sheet, pat each half into a 12 x 3 inch strip. Place 2 strips 3 inches apart. In medium saucepan, heat 1/2 cup butter and 1 cup water into a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until it forms a ball, about 1 minute. Remove from heat; beat in eggs, all at once, until smooth. Divide in half and spread evenly over strips. Bake 60 minutes until crisp and brown. Cool; frost with confectioners' sugar glaze. Sprinkle with sliced almonds.

Glaze: Mix until smooth.