| 12 cup butter, softened | | 1 cup flour | | 2 tbl water | | 1/2 cup butter | | 1 cup water | | 1 tsp almond extract | | 1 cup flour | | 3 x eggs | | almonds or pecans, chopped | | GLAZE | | 1 1/2 cup powdered sugar | | 1 tsp almond extract | | 2 tbl butter, softened |
| | Preheat oven to 350 degrees. Cut softened butter into 1-cup flour until particles are the size of small peas . Sprinkle 2 tablespoons water over mixture. Mix with fork. Divide in half. Pat each into a 12x3-inch rectangle on ungreased cookie sheet. Rectangles should be about 3-inches apart. | | 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 a low heat until forms a ball, about 1 minute. Remove from heat. Add eggs . Beat until smooth and glossy. | | Spread half of topping mixture over each rectangle. Bake until topping is crisp and brown, 1 hour. Cool. Topping will shrink and fall, forming a custardy top. Spread with glaze and sprinkle with nuts. | | GLAZE: Mix glaze ingredients. Stir in 1-2 tablespoons warm water a little at a time until smooth. |
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