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3 eggs 1/4 tsp. salt 1/2 tsp. almond extract 1 Tbs. butter, softened
1c. powdered sugar milk or half & half to spread (half & half is best)
Mix 1 cup of the flour and 1 stick of butter (soft) until crumbly; add 2 tbs. water and mix as for piecrust. On an ungreased cookie sheet, spread dough to a 10x13 inch rectangle (easiest way is with palm of hand). In saucepan, bring 1 cup water and 1 stick of butter to a boil. Take off heat and immediately add 1 cup of flour; stir until smooth. Add eggs adn stir until well-blended. Add salt and 1 tsp almond extract. Spread this mixture on top of crust mixture, extending it just beyond edges of crust., Bake at 375F for 35 minutes. When cool frost with 1 tablespoon soft butter, 1 cup powdered sugar, 1/2 teaspoon almond extract and enought milk to spread . I always sprinkle with red sugar and toss a few slivered almonds. Looks so pretty when done. Now as i mentioned before you can make two seperate ones on same tray, by dividing in half.
