1 stick butter
1 c. flour
2 tbsp. water

Mix flour an butter with pastry cutter until pie crust consistency. Add water; blend. Divide into 2 portions. I use was paper and rolling pin to flatten into circle on cookie sheet.

Blend:

1 stick butter
1 c. water

Bring to boil. Remove from heat. Add 1 teaspoon almond extract and 1 cup flour. Beat until mixture pulls away from sides of pan. Add 3 eggs, one at a time. Beating after each addition. Spread mixture over dough on cookie sheet, but leave about 1 inch away from edges of first mixture. Bake at 350 degrees about 45 to 55 minutes. Cool.

Frost with powdered sugar frosting made with 1 tablespoon butter and 1 teaspoon almond extract and milk, to make consistency that can be drizzled over cake and spread over cake. Sprinkle with chopped nuts. Makes 2 coffee cakes.