So delicious this cherry almond pastry is a favorite and finished with an almond icing drizzle!
Preheat oven to 350 degrees.
Blend together the flour and butter with a pastry cutter or 2 forks. The mixture will be coarse and crumbly.
Add the water. Divide it into two balls.
Add parchment paper to 2 cooking sheets. Use a ½ cup measuring cup to scoop the crust onto the parchment paper, 5 on each cookie sheet.
Use your fingers or a small rolling pin to press the crust dough down and into a circle, about 3-4 inches wide.
In a saucepan, bring to boil over low heat the water and butter. Add flour when the water comes to a boil. Turn off the heat and continue to stir until the batter leaves the sides of the pan.
Add the eggs, one egg at a time and then add the almond extract.
Scoop a heaping tablespoon of the almond paste onto each of the crust circles. Use on offset spatula to spread the paste to the edges.
Scoop about a tablespoon of cherry pie onto the top of each circle.
Bake for about 30 minutes until the edges just start to brown.
Mix together the powdered sugar, almond extract, and water until you have a thick icing to drizzle. Use a fork to drizzle the icing on top of each pastry after the pastry has cooled about 5 minutes.