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
Confectioner's sugar glaze
Chopped nuts

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. Make strips 3 inches apart.

Heat 1/2 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 form 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 an brown. (DO NOT UNDER BAKE.) Topping will shrink and fall, forming the custardy top of this puff. Frost with glaze and sprinkle generously with nuts (preferable almonds).

SUGAR GLAZE:

Mix 1 1/2 cups powdered sugar, 2 tablespoons butter (softened), 1 1/2 teaspoon vanilla or almond extract and 1 to 2 tablespoons warm water until smooth, spreading consistency.