Crust:
1 c. Flour
1/2 c. Butter
2 Tbsp. Cold Water

With a pastry blender cut butter into flour until crumbly.
Stir in water to form a dough.
Turn dough out onto a parchment lined cookie sheet.
With fingers, spread dough into a 6″ x 12″ rectangle.

Filling:
1 c. Water
1/2 c. Butter
1 c. Flour
3 Eggs
1 tsp. Almond Extract
1/4 c. Sliced Almonds

Bring water and butter to a boil over medium heat.
Remove from heat and quickly stir in flour.
Lower burner heat to low and return pan to heat.
Stir vigorously until mixture forms a ball approx. 1 minute.
Remove from heat.
Beat in eggs and extract until mixture is smooth and glossy.
Spread mixture over crust.
Bake 5-10 minutes at 450°F.
Turn oven temp. down to 350°F and continue baking another 30-35 minutes.
Cool.
Frost with almond frosting.
Sprinkle sliced almonds on top.

Frosting:
2 c. Powdered Sugar
3 Tbsp. Butter, softened
1 1/2 tsp. Almond Extract
2-3 Tbsp. Cream

Mix together powdered sugar, butter and extract.
Stir in cream until smooth.