Step 1

Preheat the oven to 425°. Line a baking sheet with parchment or a silicone baking mat.

Step 2

In a medium saucepan, bring the water and butter to a boil.

Step 3

Add the flour and salt. Cook over medium, stirring, until the mixture leaves the sides of the pan and forms a ball around the spoon.

Step 4

Remove the pan from heat and beat in the eggs one at a time. You can do this in the pan by hand or transfer the mixture to the bowl of a stand mixer. Allow the mixture to cool slightly before adding the eggs.

Step 5

Spread the batter in a large rectangle on the prepared pan. Bake for 30 minutes.

Step 6

Turn off the oven. Prick holes in the pastry and allow to rest in the hot oven for 20 minutes more to dry out the insides of the pastry.

Step 7

Cool the pastry on a rack.

Step 8

In a small bowl combine the powdered sugar, milk, almond extract, and lemon zest.

Step 9

Place the pastry on a serving platter. Drizzle the icing over the top of the pastry. Sprinkle the almonds over all.