Crust:
2 1/2 c All-purpose flour
1/2 c Unsalted butter chilled
1/8 ts Salt
5 tb Ice water; (5 to 7)
Filling:
5 tb Salted butter
1 c Dark brown sugar
1/2 c Dark corn syrup
2 ts Pure vanilla extract
1 ts Almond extract
3 lg Beaten eggs
2 c Toasted chopped pecans
Toasted pecan halves

1. Crust: preheat oven to 350. Mix together flour, salt, and chilled butter
   in food processor until mixture resembles coarse meal. Add ice water by tablespoon. And process just until a dough ball begins to form.
2. Wrap dough and chill until firm. Roll dough out on floured board into a 10 by 10 inch square. Fold dough in half and then into quarters and place in an 8 inch square baking pan. Unfold dough and press into corners and up sides of pan and chill 15 minutes.
   
3. Filling: melt butter in medium saucepan over medium heat and remove from heat. Stir in sugar and corn syrup and mix until smooth. Add almond and vanilla extracts. Add eggs and beat with a spoon until well blended.
4. Fold in toasted pecans and pour filling into crust lined pan. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack cut into small squares and top each with a pecan half.