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
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.
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.
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