1/2 c. butter, softened
1 c. all-purpose flour
2 tbsp. water
12 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs
Confectioners' sugar glaze (below)
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 and mix. Round into ball, divide in half. On ungreased baking sheet, pat each half into strip, 3x12 inches. Strips should be about 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 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 (try 40 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. 10 to 12 servings.

CONFECTIONERS' SUGAR GLAZE:

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

VARIATION:

For individual Danish puffs, put dough into 3 inch circles, using a rounded teaspoonful (1 1/2 teaspoons) for each. Spread rounded tablespoonsful (1 1/2 tablespoonsful) butter 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. Makes 2 dozen.