1/2 c. butter, softened
1 c. flour
2 tsp. water

Oven at 350 degrees. Bake 30 minutes.

Pastry: Cut butter into flour. Sprinkle water over and mix. Pat dough into 3 inch circles.

CUSTARD:

1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs

Custard: Heat butter and water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and flour. Stir over low heat until mixture forms a ball (1 minute). Remove from heat. Beat in eggs until smooth and glossy. Spread batter over each circle, extending it just beyond edge of circle. Bake. Topping will shrink and fall slightly when baked. Cool.

GLAZE:

1 1/2 c. confectioners' sugar
2 tbsp. butter
1 1/2 tsp. vanilla
1 to 2 tbsp. water

Frost puffs with glaze and sprinkle with crushed nuts. About 2 dozen pastries.