1/2 c. butter, softened
1 c. all-purpose flour
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs

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 halves. Pat each half into rectangle, 12x3 inches, 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, about 1 minute, remove from heat. Add eggs, beat until smooth and glossy. Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. (Topping will shrink and fall, forming the custardy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts.

Makes 2 coffee cakes (5 or 6 servings each). Easy to make and very delicious!

NOTE: Self-rising flour can be used in this recipe.

POWDERED SUGAR GLAZE:

Mix 1 1/2 cups powdered sugar, 2 tablespoons butter, softened, and 1 1/2 teaspoon vanilla. Stir in 1 or 2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency.