Danish Almond Puff

Preheat oven to 350 F. Cut 1/2 cup butter into 1 cup flour as for pastry. Add 2 Tbsp water mix with fork until ball forms. Divide. On ungreased baking sheet (12 x 16 inches) pat each portion of dough with hands into strip 12 x 3 inches, spacing strips about 3 inches apart. In saucepan bring 1 cup water to boil add butter cook until butter is melted. Add 1 cup flour all at once, cooking and stirring with wooden spoon until mixture pulls away from sides of pan to gather into smooth ball. Remove pan from heat stir in almond extract. Add eggs, one at a time, beating after each until smooth. Divide dough in half spread each half evenly over one pastry strip. Bake 1 hour or until golden brown. While still warm, frost with Confectioners Sugar Icing sprinkle generously with sliced almonds. Cool slice diagonally to serve. For tea table, cut pastries in half lengthwise before slicing diagonally to make finger puffs.

Mix together all ingredients until smooth and spreadable.