1 cup flour
2 tablespoons water
1/2 cup butter or margarine
Cut butter into flour as for pie crust. Add water to make a soft dough. Divide into 2 parts. Pat by hand into two strips 12 by 2 inches on ungreased cookie sheet.
Cream Puff Topping
1 cup flour
1 cup water
1/2 cup butter or margarine
1 teaspoon vanilla
1/2 teaspoon almond extract
3 whole eggs
Bring butter and water to rolling boil. Add 1 cup flour. Stir until smooth. Remove from heat. Add vanilla, almond extract and the eggs, one at a time. Beat well. Divide into 2 parts and spoon on above dough evenly.
Bake at 350 degrees for 1 hour. Turn off oven and leave in 10 more minutes. Spread with Buttercream Icing (below) when cool. Sprinkle with toasted slivered almonds.
Buttercream Icing
1/2 stick butter
1-pound box powdered sugar
4 tablespoons water, or more for consistency
1 teaspoon vanilla
1/2 teaspoon almond extract
Cream butter thoroughly with sugar. Add water, vanilla and almond extract and mix well.
Thursday, January 27, 2000
