1/2 c. butter, softened
1 c. flour
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs
Confectioners' Sugar Glaze
Finely chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased cookie sheet, pat each half into strip, 12 x 3 inches. Strips should be about 3 inches apart.

Heat 1/2 cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.

Divide in half; spread each half over strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with glaze and sprinkle with nuts.

CONFECTIONERS' SUGAR GLAZE:

Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter (softened), 1 1/2 teaspoons vanilla and 1 to 2 tablespoons warm water until smooth and of spreading consistency.