DANISH PUFF

Steps:

• Heat oven to 350. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture. Mix. Gather pastry into a ball. Divide into halves. Pat each half into a rectangle 12 inches by 3 inches on an ungreased cookie sheet. Heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigourously 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 of pastry base. Bake until topping is crisp and brown, about one hour. Cool. Sread with Powdered sugar Glaze. Sprinkle with toasted slivered almonds. Slice into 1-2 inch slivers at a diagonal. Powdered sugar Glaze: Mix 1 1/2 cup powdered sugar, 2 tablespoons butter, softened and 1 1/2 teaspoon vanilla. Stir in 1-2 Tablespoons warm water, one teaspoon at a time, until glaze is of desired consistency.