Base: 1 c flour
1/2 c butter
2 tbsp water
Cut butter and flour together until pea-size pieces form. Add water and stir until dough forms a ball. Divide dough into 2 parts. On a cookie sheet lined with parchment paper, press each dough half into a 3" x 12" rectangle.
Preheat oven to 350 degrees.
Puff: 1 c water
1/2 c butter
1 tsp almond extract
1 c flour
3 eggs
Heat water and butter in a medium saucepan until boiling. Stir in almond extract and flour. Reduce heat to low and stir constantly until dough forms a ball. Remove from heat and add eggs, beating until fully incorporated. Divide mixture in half and spread over base, covering base completely. Bake for 1 hour. Cool completely on a wire rack.
Glaze: 2 tbsp butter, softened
1 1/2 c powdered sugar
1 tsp almond extract
2 tbsp water
slivered almonds
Beat all ingredients together in a small bowl. Spread evenly over puffs. Sprinkle with slivered almonds. When glaze is dry, slice into 1" strips (for finger food) or 2" strips (for plated serving) with a serrated knife.
Makes 12-24 pieces.