PASTRY:
1 cup (2 sticks) butter or margarine, divided
2 cups all-purpose flour, divided
1 cup plus 2 tablespoons water, divided
1 teaspoon almond extract
3 large eggs
ICING:
2 cups confectioners’ sugar
¼ cup (½ stick) butter, softened
1 teaspoon almond flavoring
3 tablespoons milk
Preheat the oven to 350 degrees.
For the pastry, in a large bowl cut ½ cup of the butter into 1 cup of the flour using a pastry cutter. Sprinkle 2 tablespoons of the water over the mixture. Mix well with a fork. Shape the dough into a ball. Divide the dough in half and pat each half into a strip, approximately 10 × 3 inches, on an ungreased baking sheet.
Heat the remaining butter and water. Bring to a rolling boil. Remove from heat and quickly stir in almond extract and remaining flour. Stir vigorously over low heat 1 minute, or until the mixture forms a ball. Remove from the heat. Add the eggs, beating until smooth. Spread the mixture evenly over the strips, covering completely. Bake 60 minutes, or until the topping is light brown. Set aside to cool.
For the icing, in a medium bowl mix the confectioners’ sugar, butter, almond extract, and milk. Spread over the pastry. Cut into lady-like fingers to serve.
Makes 10 to 12 servings
Alice Bourque, Lady Alice
Flashy Floozies,
Salisbury, New Brunswick