½ cup butter, softened
1 cup flour
2 tablespoons water

Heat oven to 350°F. Cut butter into flour until particles are size of small peas. Sprinkle water over flour mixture, mix with forks. Gather pastry into a ball; divide into halves. Pat each half into rectangles, 3 x 12 inches, on a ungreased cookie sheet. Rectangles should be about 3 inches apart.

½ cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

Heat butter and water to rolling boil, remove from heat. Quickly stir in almond extract and flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown; about 1 hour. Cool.

Glaze

1½ cups powdered sugar
2 tablespoons butter
1½ teaspoons vanilla
2 tablespoons warm water

 Mix ingredients until smooth and of desired consistency. Glaze puff and garnish with slivered almonds.