Ingredients
1 cup all-purpose flour1/2 cup cold butter, cubed1 to 2 tablespoons ice waterTOPPING:1/2 cup butter, cubed1 cup water1 cup all-purpose flour1/4 teaspoon salt3 large eggs1/2 teaspoon almond extractICING:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened2 tablespoons water1-1/2 teaspoons vanilla extract1/2 cup sliced almonds, toasted
Preparation
Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle.
For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle.
Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes.
Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.
