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

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix with fork. Gather pastry into a ball. Divide into halves. Pat each half into rectangle, 3x12 inches, on ungreased cookie sheet. Rectangles should be about 3 inches apart.

Heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture form a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool.

Topping will shrink and fall, forming the custardy top. Spread with powdered sugar glaze; sprinkle with nuts. 10 to 12 servings.

POWDERED SUGAR GLAZE:

Mix 1 1/2 cups powdered sugar, 2 tablespoons butter, softened, and 1 1/2 teaspoons vanilla. Stir in 1 or 2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency.