Place 1 cup flour in bowl. Using pastry blender, cut the 1/2 cup cold butter into flour until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of mixture; toss with fork.
Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Shape dough into a ball.
On floured surface, roll dough to a 15x10-inch rectangle. Transfer into a 15x10x1-inch baking pan. Cover and set aside.
In a medium saucepan, combine the 1 cup water and 1/2 cup butter. Bring to boiling. Add 1 cup flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes.
Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in almond extract. Spread filling over pastry in baking pan. Bake in a 350 degree F oven for 40 minutes or until golden. Cool on wire rack. Cut into bars.
Drizzle over cooled bars.
In a small mixing bowl, stir together sifted powdered sugar, softened butter, milk, and almond extract until smooth.