1/2 c. butter, softened
1 c. Gold Medal flour
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. Gold Medal flour
3 eggs
Confectioners' Sugar Glaze (below)
Chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 3x12 inches. Strips should be about 3 inches apart.

In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. 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 one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.

Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with Confectioners' Sugar Glaze and sprinkle generously with nuts. 10 to 12 servings.

CONFECTIONERS' SUGAR GLAZE:

Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter, softened, 1 to 1 1/2 teaspoons almond extract and 1 to 2 tablespoons warm water until smooth.