Spread the crust out on a large sheet pan in 2 long ovals. About 3-4 inches wide and the length of the pan. The crust should be no more than 1/2 inch thick.

For the puff: bring the water and butter to a boil in a large saucepan. Add the flour and whisk vigorously until smooth. Add the eggs one at a time while whisking. Remove from heat and add the almond extract.

Drop the puff mixture by spoonfuls over the crust and spread out evenly. Bake at 375 for 25-35 minutes or until medium brown on top.

While the pastry is baking, mix the icing and set aside.

Allow the pastry to cool a while before icing, but ice while still warm so it melts in.

Garnish with toasted almonds if desired.