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
Chopped nuts
Confectioners sugar glaze

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture and mix. Round into ball, divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart. Heat 1/2 cup butter and one cup of water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and one 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 evenly 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, sprinkle generously with nuts.

GLAZE:

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