Preheat oven to 375F-degrees.
In the food processor pulse:
1/2 cup butter (1 stick) unsalted butter, cold and cut into 1/2-inch pieces
1 cup King Arthur all-purpose flour
Once mixed, add 1 - 2T cold water and pulse again until the dough comes together. Place dough in pieces in two strips approx. 12 x 3-inches. Then, press with your fingers to form base.
In a small saucepan, bring 1 cup of water and 1/2 cup (1 stick) unsalted butter to a low boil. When the butter has melted, quickly stir in 1 cup all-purpose flour. Mix until the flour has been "cooked" and incorporated.
Place this mixture into the food processor and add 1/4 tsp. almond flavoring.
While the processing is running, add 3 eggs, one at a time, making sure it's incorporated thoroughly before adding the next egg.
Divide dollops of this mixture between the two base crusts and smooth with an off-set spatula. Bake in preheated oven for 45 minutes. Allow to cool before spreading with the icing.
Frosting: In a mixing bowl, add 3-ounces of cream cheese, 4 Tablespoons unsalted butter (at room temperature) and 2 cups of confectioners' sugar. Whip until very smooth. Add 1/2 tsp. almond extract and 1 teaspoon vanilla extract (or use your favorite flavor...coconut, eggnog, etc.)
Spread frosting over cooled pastry. Sprinkle with toasted almonds, pecans, crushed candy canes, or chocolate sprinkles.