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

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture. Mix. Round into a ball and divide ball in half. On ungreased baking sheet pat each ball into a strip 12 x 3 inches. Strips should be about 3 inches apart.

Heat 1/2 cup butter and 1 cup water to a rolling boil in a 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. About 1 minute.

Divide in half. Spread each half evenly over strips. Bake about 60 minutes or until topping is crisp and brown. Cool. Topping will shrink and fall as kringle cools forming a custardy top. Frost with Confectioners' Sugar Glaze and sprinkle generously with nuts.

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