1/2 c. butter, softened
1 tsp. almond extract
3 eggs
Confectioners' Sugar Glaze (below)
Chopped nuts
1 c. flour
2 tbsp. water
1 c. flour

Preheat oven to 350 degrees. Cut 1/2 cup butter into 1 cup of flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into a ball, divide in half. On an ungreased baking sheet, pat each half into strips, approximately 12 x 3 inches. Lay three inches apart.

In a medium saucepan, bring 1/2 cup butter and 1 cup of water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.

Beat in eggs all at one time, until smooth. Divide in half, spread each half evenly over strips, covering completely. Bake about 60 minutes, until top is crispy and brown. Cool.

Frost with Confectioners' Sugar Glaze and sprinkle generously with nuts. Serves 10 to 12.

GLAZE:

1 1/2 c. confectioners' sugar
2 tbsp. butter, softened
1 to 1 1/2 tsp. almond extract OR 1 1/2 tsp. vanilla
1 to 2 tbsp. warm water

Mix until smooth.