Preheat oven to 350°F (175°C).

In a mixing bowl, measure 1 cup of flour.

Cut 1/2 cup of chilled butter into the flour using a pastry blender until the mixture resembles small peas.

Sprinkle ice water, 1 tablespoon at a time, into the flour mixture, mixing lightly with a fork until a soft dough forms.

Divide the dough in half.

Press each half of the dough onto an ungreased cookie sheet into a 12x3 inch strip.

In a medium saucepan, heat 1 cup of water and 1/2 cup of butter to boiling.

Remove from heat and immediately stir in 1 cup of flour until smooth.

Add eggs, one at a time, beating until smooth after each addition.

Stir in 1/2 teaspoon of almond extract.

Spoon the mixture over the crust, spreading to within 3/4 inch from the edges.

Bake for 50-60 minutes until golden brown and puffy.

Let cool completely.

In a bowl, blend powdered sugar, softened butter, almond extract, and milk until smooth to make the frosting.

Frost the cooled pastry.

Sprinkle with sliced almonds, if desired.

Cut into 10-12 slices to serve.