1/2 c. butter, softened
1 c. all-purpose flour (self-rising flour can be used)
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour (self-rising flour can be used)
3 eggs
Powdered sugar glaze
Chopped nuts

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

Heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, beat until smooth and glossy. Spread 1/2 of topping over each rectangle. Bake until topping is crisp and brown, about 1 hour. Cool. Topping will shrink and fall. Spread with powdered glaze and chopped nuts.

Glaze: Mix 1 1/2 cups powdered sugar, 2 tablespoons softened butter and 1 1/2 teaspoons vanilla. Stir 1-2 tablespoons water, 1 teaspoon at a time until glaze is of desired consistency.