In large bowl, combine 1 cup flour and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 T cold water. Stir with fork until blended. Sahpe dough into a ball. Divide in half. Place dough 3 in. apart on ungreased baking sheet. Pat each into a 12 in x 3 in rectangle.
In large saucepan, bring remaining butter and water to a boil. Reove from heat, stir in extract and remaining flour until a smooth ball forms. Remove from heat. Let stand for 5 mins. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over rectangles. Bake at 400 for 18-20 mins. Cool for 5 mins before removing to wire racks.
For frosting, in small bowl combine the powdered sugar, butter, water and extract. Beat until smooth. Spread over pastries and sprinkle with almonds.