Almond Pastry

Preheat oven to 300°

BOTTOM DOUGH:
Melt 1-stick unsalted butter in a saucepan
Add 1-cup of flour
2 tbsp water
Mix thoroughly. Divide in 2 balls and spread each with fingertips, evenly in an oval
(approximately 5-6 in wide by 8-9 in long) on 2 cookie sheets.

TOP DOUGH
Melt 1- stick unsalted butter
Add 1-cup of water
1 tsp almond extract
Bring to a boil.
Remove from heat.
Add 1-cup flour and stir until it forms a ball
Add 3 eggs (one at a time until each is completely mixed)
Divide into 2 balls and spread each with fingertips, evenly over the bottom dough
(making sure the top dough completely covers the bottom dough – edge to edge)

Bake for 30 minutes on the bottom rack of the oven and 25-30 minutes on the top rack. It should be golden brown when done. Let cool before frosting.

FROSTING:

Combine with mixer
1-½ cups of confectioner’s sugar (you may need more)
2 tbsp melted butter
2 tsp almond extract
1-2 tsp warm water

Divide frosting and spread over each pastry. Top with your choice cherries, sprinkles, nuts, etc.