Bring to boil 1 cup water and 1/2 cup butter. Remove from heat; beat in 1 cup flour. Add 3 or 4 eggs, one at a time. Beat well after each addition. Add 1/2 teaspoon almond extract.

Pat crust into 3-inch wide strips. Put egg mixture on top and bake about 55-60 minutes in slow oven. Frost with powdered sugar (use almond flavoring).