Danish Kringle

Pastry Crust

1 cup flour

2 tablespoons water

1/2 cup butter

In bowl, using a fork or pastry blender, mix flour and butter until crumbly.  Add water gradually to make a pie crust.  Pat into a 9x13 or 8x11 inch pan.  (8x11 fits better)

Topping

1/2 cup butter or margarine

1 teaspoon almond extract

3 eggs

1 cup water

1 cup flour

Preheat oven to 350 degrees.  In a medium saucepan, add water and butter and bring to a rolling boil.  Add flavoring and flour all at once.  Remove from heat and stir until mixture forms a ball.  Mix until smooth.  Add eggs one at a time, beating after each egg until smooth.  Spread evenly over crust.  Bake for 40 to 60 minutes.  Watch carefully after 40 minutes.

Frosting

1 cup powdered sugar

1 tablespoon butter

1 teaspoon almond flavoring

Enough cream to spread

Maraschino cherries and slivered almonds

Mix powdered sugar, butter, and almond flavoring, with enough cream to spread easily.  Frost bars and sprinkle cherries and slivered almonds over top.