From the kitchen of AnnMarie Barkwell.  This light fluffy
almond pastry makes a nice dessert.  It freezes well.  Looks
nice served in cupcake papers.
In a stand mixer or a food processor:
1/2 c butter
1 c flour
2 Tbsp water
Combine until it forms a dough.
Divide in half.
On ungreased sheet, pat into 2 12" x 3" strips, 3" apart.

In a medium saucepan combine:
1/2 c butter or margarine
1 c water
Bring to a boil.

Reduce heat to lowest setting.
Add:
1 tsp almond extract
1 c flour
Stir vigorously over low heat until mixture forms a ball
about (1 min).
Remove from heat.

Add:
3 eggs
Stir until smooth & glossy.
Spread evenly over strips.

Bake 1 hour @ 350 or until crisp & golden.
Cool.
Topping will shrink & fall as it cools.

Frosting:
1 1/2 c confectioner sugar
2 Tbsp butter
1 1/2 tsp vanilla
1-2 Tbsp water
Mix.  Add more water if needed for spreading consistency.

OPTIONAL: top with
chopped walnuts
pastry puff
Bottom layer patted into strips
"Do your little bit of good where you are;  it's those little
bits of good put together that overwhelm the world."
Almond layer spread
over crust
Baked to a beautiful  
golden color.  Note how it
puffs & cracks
Frosted, sliced & topped with chopped nuts.  
pastry puff
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