aLMOND PUFF Name: BRANDI T Base: SHAW AFB Recipe: 1/2 cup cold butter 1 cup all-purpose flour 2 tablespoons ice water 1 cup water 1/2 cup butter 1 cup all-purpose flour 1 teaspoon almond extract 3 eggs 1-1/2 cups powdered sugar 2 tablespoons butter, softened 1 teaspoon almond extract 1 to 2 tablespoons warm water 2 tablespoons sliced almonds, toasted and chopped In a bowl, cut cold butter into flour until mixture resembles coarse crumbs. sprinkle 2 tablespoons ice water over mixture, blend just until dough comes together. Divide in half, shape into two 12-in. x 3-in. strips 3 inches apart on an un-greased baking sheet. Set aside. In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; stir in extract. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over the two crust strips covering completely. Bake at 350° for 1 hour or until puffed and golden brown. Cool on a rack. In a bowl, combine powdered sugar, butter, almond extract and enough water to achieve spreading consistency. Spread over puffs. Sprinkle with toasted sliced almonds. Cut into one inch strips and serve.