Pastry

Recipe:
2 c. flour
1 c. butter- softened
2 T. water
1 c. water
1 tsp. almond extract
3 eggs – room temperature
chopped nuts (I like walnuts)- optional
powdered sugar frosting with 1 tsp. almond flavoring added

Combine 1 c. flour and 1/2 c. butter and 2 T. water with a pastry cutter. If you don’t have one (like me, remember, not a baker) just use two butter knives and cut until you have a pie crust dough texture.

Don’t over work it, you want everything barely mixed together, still a bit crumbly. No getting out the mixer or even a spoon! When you’re at that crumbly point, divide the dough into halves and with lightly floured fingers pat each half into about a 12″x 3″ band on a cookie sheet. I think it helps to begin with it in a line instead of trying to turn a ball of dough into a band. Leave a little space between the two
pastries. Set aside

In a sauce pan bring 1 c. water and 1/2 c. butter to a boil. Add almond flavoring and remove from the heat. With a spoon (I did it with a hand mixer once…big mistake), stir in remaining flour. When the mixture is smooth and thick, add eggs ONE AT A TIME. Beat well, with a spoon, after adding each egg. When each egg is well incorporated, add the next.

Spread half of the mixture on each pie dough band. Bake at 350 degrees for 50 minutes or until golden brown.

Make your favorite butter cream frosting recipe and replace 1 tsp. of the liquid you use in the recipe with almond flavoring. When the pastry has cooled, frost the pastry and add nuts. You’re done! Cut it
on the diagonal to serve it.