Ingredients
- Pastry
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup butter or margarine, softened
- 2 tablespoons water
- Topping
- 1/2 cup butter or margarine
- 1 cup water
- 1 teaspoon almond extract
- 1 cup Gold Medal® all-purpose flour
- 3 eggs
- Creamy Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons warm water or milk
- Chopped pecans or walnuts or sliced almonds
Preparation
Step 1
Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry
blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of
coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on
about 3 inches apart on ungreased cookie sheet.
In 2-quart saucepan, 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 vigorously over low heat about 1 minute or until mixture forms a
ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool
completely
In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of
pastry; sprinkle with nuts.