1teaspoonPure Almond ExtractVanilla, or Vanilla Bean
6ouncesRaspberriesoptional
Instructions
Preheat oven to 350 degrees. Spray a cookie sheet with cookie spray or line with silicone baking sheet (Silpat).
In a medium bowl, using a fork or pastry cutter, combine butter, flour, and baking powder. Stir in cold water. Form into two balls and shape into two long and thin rectangles (about 4" x 9") on greased or Silpat lined cookie sheet.
To make Filling:
In a medium saucepan, bring butter and water to a boil. Remove from heat and stir in flour. Add almond or vanilla extract. Stir in eggs and mix until smooth.
Spread filling over each rectangle, all the way to the edges.
Bake at 350 degrees for 35-42 minutes or until light golden brown.
To make Frosting:
Cream butter, powdered sugar, milk, and almond or vanilla extract. Once pastry has cooled, spread over each rectangle.
Top with fresh raspberries (optional) and cut into rectangles or wedges.