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Ingredients
- 1/2 c. butter, softened
- 1 c. flour
- 2 Tbsp. water
- 1/2 c. butter
- 1 c. water
- 1 tsp almond extract
- 1 c. flour
- 3 x Large eggs almonds or possibly pecans, minced
- 1 1/2 c. powdered sugar
- 1 tsp almond extract
- 2 Tbsp. butter, softened
Directions
- Preheat oven to 350 degrees. Cut softened butter into 1-c. flour till particles are the size of small peas. Sprinkle 2 Tbsp. water over mix. 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 c. butter and 1 c. water to rolling boil. Remove from heat.
- Quickly stir in almond extract and 1 c. flour. Stir vigorously over a low heat till forms a ball, about 1 minute. Remove from heat. Add in Large eggs. Beat till smooth and glossy.
- Spread half of topping mix over each rectangle. Bake till topping is crisp and brown, 1 hour. Cold. Topping will shrink and fall, forming a custardy top. Spread with glaze and sprinkle with nuts.
- GLAZE:Mix glaze ingredients. Stir in 1-2 Tbsp. hot water a little at a time till smooth.
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