2 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water, divided
1/4 teaspoon almond extract
3 eggs

1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
4 teaspoons water
1/4 teaspoon almond extract
2/3 cup chopped almonds, toasted

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 12-in. x 3-in. rectangle.

In a large saucepan, bring remaining butter (1/2 c)  and water (1 c) to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms, let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over rectangles.

Bake at 400 for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire racks.

In a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

Nutrition Facts 1 piece: 189 calories, 12g fat (6g saturated fat), 54mg cholesterol, 130mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 3g protein.


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