For the pastry base:
1/4 cup cold butter cut into small pieces
1/2 cup flour
1/4 tsp salt
1 Tbls water (May need a little more)
Mix flour and salt and pulse in food processor to combine. Add butter cubes and pulse until butter is size of small peas. Add water and pulse until dough comes together. Form into ball and place on ungreased baking sheet. Pat into a 12″x 3″ strip.
For Pate a Choux:
1/4 cup butter
1/2 cup water
1/2 tsp almond extract (I now use 1/4 tsp. almond extract and 1/4 tsp vanilla extract)
1/2 cup flour
1 1/2 eggs, beaten
Melt butter in a sauce pan. Add water and bring to a rolling boil. Remove from heat and quickly stir in almond extract and flour. Return to low heat and stir until mixture forms a ball. Remove from heat again and add eggs. Stir until mixture is smooth. Spread over pastry strip. Bake for about 1 hour at 350 degrees until top is crisp and brown. Cool.
For Glaze:
3/4 cup confectioners sugar
1 Tbls soft butter
3/4 tsp almond extract (I use 1/2 tsp vanilla extract and 1/4 tsp almond extract)
3/4 tsp warm water (You may need a little more to make a spreadable glaze)
2 oz. sliced almonds, toasted
Mix ingredients except almonds until smooth and spread over top of cake when cool. Sprinkle with sliced almonds. Serves 6.