Directions:

Preheat oven to 350, spray a baking sheet with cooking spray or line with a silphat and set aside.

Dough 1:

In a small bowl, combine the flour and butter. Mix the flour and butter with a pastry blender until combined and crumbly, the size of small peas. Then add 1Tbsp cold water and mix until a dough forms. Divide the mixture into two balls, roll the two balls into long logs. Pat the logs down into two 3″ by 12″ strips on the cookie sheet. Leave room between the two because they will puff up, alternately use 2 pans. Set aside.

Dough 2

In a medium saucepan combine 1 cup water and 1/2 cup butter, place over medium heat. Stir until combined then bring to a boil. Add 1 cup of flour and mix until smooth. Remove from the heat and stir for 1 minute. Then add the beaten eggs and almond extract, mix well until you have a smooth, silky dough. Spread this mixture evenly onto the two crusts on your baking pan.

Bake the pastry for 1 hour, they should be golden brown.

While the pastry cools, make the frosting.

Frosting: Combine the milk, powdered sugar, almond extract and butter. Mix until smooth and desired consistency. Spread frosting over cooled pastry. Top with toasted sliced almond and enjoy.