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1 c. butter or margarine, divided 2 c. all-purpose flour, divided 1 tsp. almond extract 1/2 c. chopped nuts 2 Tbsp. ice water 1 c. water 3 eggs Cut 1/2 cup butter into 1 cup flour with a pastry blender until mixture resembles coarse meal. Sprinkle ice water (1 tablespoon at a time) evenly over surface. Stir with a fork until dry ingredients are moistened. Divide dough in half and pat each into a 12 x 3-inch rectangle on a lightly greased baking sheet. Set the pastry aside. Place remaining 1/2 cup butter and 1 cup water in a saucepan. Bring to a boil. Stir in almond extract. Reduce heat to low and add remaining 1 cup flour, stirring vigorously, until mixture leaves sides of pan and forms a smooth ball. Remove from heat and allow to cool slightly. Add eggs, one at a time, beating with a wooden spoon after each addition. Beat until batter is smooth. Spread evenly over pastry rectangles. Bake at 350 degrees for 55 to 60 minutes, until golden brown. Spread with frosting. Sprinkle with chopped nuts. Yields 12 servings. Frosting: 2 1/4 c. sifted powdered sugar about 3 Tbsp. milk 3/4 tsp. vanilla extract 1/8 tsp. salt 1 1/2 Tbsp. butter Combine all ingredients and beat until smooth. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |