Ingredients
1 cup all-purpose flour1/2 cup cold butter, cubed2 to 3 tablespoons cold waterTOPPING:1 cup water1/2 cup butter, cubed1/4 teaspoon salt1 cup all-purpose flour3 large eggs1/2 teaspoon almond extractFROSTING:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened2 tablespoons water1-1/2 teaspoons vanilla extract1/2 cup sliced almonds, toasted
Preparation
Place flour in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. On a lightly floured surface, roll each into a 14x2-1/2-in. rectangle. Transfer to an ungreased baking sheet; curve one end of each pastry to form tops of canes. Refrigerate while preparing topping.
Preheat oven to 350°. In a large saucepan, combine water, butter and salt; bring to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
Add eggs, 1 at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread over pastry dough.
Bake 60-70 minutes or until puffed and golden brown. Cool on pans 10 minutes before removing to a wire rack; cool completely.
In a small bowl, beat confectioners’ sugar, butter, water and extract until smooth. Spread over pastries; sprinkle with almonds. Refrigerate leftovers.
