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
Chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix with fork. Gather pastry into a ball; divide into 2 halves. Pat each half into a 12 x 3 inch rectangle on an ungreased cookie sheet. Rectangles should be about 3 inches apart.

Heat 1/2 cup butter and 1 cup water to a rolling boil; remove from heat. 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. Add eggs, beat until smooth and glossy. Spread half of the batter over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall forming a custard top. Spread with powdered sugar glaze and nuts.

POWDERED SUGAR GLAZE:

Mix 1 1/2 cups powdered sugar, 2 tablespoons butter, softened and 1 1/2 teaspoons vanilla. Stir in 1 to 2 tablespoons warm water, 1 teaspoon at a time, to form glaze consistency. Beat well.