1/2 c. butter, softened
1 c. flour
2 Tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. flour
1 1/2 c. powdered sugar
2 Tbsp. butter, softened
1 1/2 tsp. vanilla
1 to 2 Tbsp. warm water
Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour
until particles are size of small peas. Sprinkle 2 tablespoons
water over flour mixture; mix with fork. Gather pastry into
ball; divide into halves. Pat each half into rectangle, 12 x
13-inches, on ungreased cookie sheet.
Heat 1/2 cup butter and 1 cup water go boil; remove from
heat. Quickly stir in almond extract and 1 cup flour. Stir
vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat. Add eggs; beat until smooth and
glossy. Spread half of topping over each rectangle. Bake
until topping is crisp and brown, about 1 hour; cool. Spread
with glaze and sprinkle with nuts.
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