Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
2
tablespoons water
1/2
cup butter or margarine
1
cup water
1
teaspoon almond extract
1
cup Gold Medal™ all-purpose flour
3
eggs
1 1/2
cups powdered sugar
2
tablespoons butter or margarine, softened
1/2
teaspoon vanilla
1
to 2 tablespoons warm water or milk
Chopped nuts
Preparation
Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
