Ingredients:

Crust:
1/2 c. Butter
1 c. flour
2 tbsp. Water
Filling:
1/2 c. butter
1 c. water
1 c. Flour
3 eggs

1/4 tsp. salt
1/2 tsp. almond extract
Frosting:
1 tbsp. butter
1 c. powdered sugar
1/2 tsp. almond extract
1-3 tsp. light cream to make desired spreading consistency

Directions:

Crust:
Cut butter into  flour; sprinkle water over mixture.  Mix with fork. Form into ball; divide in half. On ungreased baking sheet pat each half into a strip 18 x 3-inches;  Place strips 3-inches apart.
Filling:
In saucepan heat butter and water to a rolling boil. Quickly stir in flour.  
Stir vigorously over a low heat until mixture forms a ball, about 1 minute.  Remove from heat. Cool slightly. Add eggs, one at a time; beat well after each addition.
Beat till smooth& velvety. Add salt & almond extract. Stir well.
Divide in half; spread each half evenly over strips, covering completely.  
Heat oven to 350ºF. Bake about 50 minutes or until crisp and light golden brown; cool.
Frosting:
Mix frosting ingredients together, frost Kringles when cool.
Cut into strips; serve & enjoy.