1/2 c. butter, softened
1 c. all purpose flour
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all purpose flour
3 eggs
Confectioneries Sugar Glaze
Chopped nuts

Self rising flour can be used in this recipe.

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip, 12 x 3 inches. Strips should be about 3 inches apart.

Heat 1/4 cup butter and 1 cup water to rolling boil in medium saucepan. 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 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 custard top of this puff. Frost with Confectioners Sugar Glaze and sprinkle generously with nuts.

CONFECTIONERS SUGAR GLAZE:

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

VARIATION: INDIVIDUAL DANISH PUFFS:

Pat dough into 3 inch circles, using a rounded teaspoonful for each. spread rounded tablespoonful batter over each circle, extending it just beyond edge of circle. Bake 30 minutes. Topping will shrink and fall slightly when baked. Cool slightly. Frost puffs with glaze and sprinkle with nuts. 2 dozen.