Danish Almond Puff

This is good enough to remind us of the delicious treats from the bakeries in Europe.

1/2 cup butter or margarine
1 cup flour
2 Tablesp. water
1 cup water
1/2 bup butter or margarine
1 cup flour
1 teaspoon almond extract
3 large eggs
Confectioners' Sugar Icing (see below)
Sliced almonds

Cut 1/2 cup bautter into 1 cup flour as for pastry. Add 2 Tablsp. water; mix with fork until ball forms. Divide. On ungreased baking sheet (12 X 16) pat each portion of dough with hands into strip 12 X 3 inches, spacing strips about 3 inches apart.
In saucepan bring 1 cup water to a boil; add butter; cook until butter is melted. Add 1 cup flour all at once, cooking and stirring with wooden spoon until mixture pulls away from sides of pan to gather into smooth ball. Remove pan from heat; stir in almond extract. Add eggs, one at t time, beating after each until smooth. Divide dough in half; spread each half evenly over one pastry strip. Bake 1 hour at 350 degrees or until golden brown. While still warm, frost with Icing; sprinkle generously with sliced almonds. Cool; slice diagonally to serve. For tea table, cut pastries in half lengthwise before slicing diagonally to make finger puffs.

Icing:
1 1/2 cup confectioners' sugar
2 Tablesp soft butter or margarine
1/2 teasp. almond extract
1 to 2 Tablelsp water
Mix together until smooth and spreadable.