Ingredients
2 cups all-purpose flour, divided1/4 teaspoon salt1 cup cold butter, divided2 tablespoons plus 1 cup cold water, divided1/4 teaspoon almond extract3 large eggsFROSTING:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened4 teaspoons water1/4 teaspoon almond extract2/3 cup chopped almonds, toasted
Preparation
In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle.
In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks.
For frosting, in a small bowl, combine the confectioners’ sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
