CRUST:

1 c. all purpose flour
1/2 c. butter, chilled
2 tbsp. ice water

PUFF TOPPING:

1 c. water
1/2 c. butter
1 c. all purpose flour
3 eggs
1/2 tsp. almond extract

FROSTING:

1 c. powdered sugar
1 tbsp. butter, softened
1/2 tsp. almond extract
2-3 tbsp. milk or cream
Sliced almonds or chopped nuts (opt.), on top

In small bowl, cut butter into flour until particles are size of small peas. Add water a little at a time, stirring with a fork just until soft dough forms. Divide dough in half. Press each half onto an ungreased cookie sheet forming a 12"x3" strip.

In saucepan bring water and 1/2 cup butter to boil. Remove from heat, immediately stir in 1 cup flour until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon almond extract. Divide batter over the two crusts spreading to 3/4" form edges.

Bake at 350 degrees for 50 to 60 minutes or until golden and puffy. Remove from pan immediately and let cool. The topping will shrink and fall. Blend frosting ingredients until smooth. Spread on cooled pastry. Sprinkle nuts over top.