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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From the Favorite Recipes cookbook of the members of Christ the King Lutheran Church, Mankato, MN. Ingredients:
1 cup flour |
1/2 cup butter, chilled |
2 tablespoons ice water |
1 cup water |
1/2 cup butter |
1 cup flour |
3 eggs |
1/2 teaspoon almond extract |
1 cup powdered sugar |
1 tablespoon butter, softened |
1/2 teaspoon almond extract |
2 -3 tablespoons milk |
sliced almonds, if desired |
Directions:
1. Measure 1 cup flour into mixing bowl.
2. Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
3. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
4. Divide dough in half.
5. On ungreased cookie sheet, press each half into a 12x3 inch strip.
6. In medium saucepan, heat water and 1/2 cup butter to boiling.
7. Remove from heat; immediately stir in 1 cup flour until smooth.
8. Add eggs, 1 at a time, beating until smooth after each addition.
9. Stir in 1/2 teaspoon almond extract.
10. Spoon over crust, spreading to 3/4 inch from edges.
11. Bake 50-60 minutes until golden brown and puffy- Cool.
12. Blend powdered sugar, butter, almond extract and milk until smooth.
13. Frost, sprinkle with nuts.
14. Cut into 10-12 slices to serve.
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