1/2 c. butter, softened
1 c. flour
2 tbsp. water

Preheat oven to 350 degrees. Cut butter into flour. Sprinkle water over mixture; mix well. Round into ball; divide in half. On ungreased cookie sheet, pat each half into strip 12 x 3 inches. Strips should be 3 inches apart.

FILLING:

1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs

Heat butter and water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and flour. Stir vigorously over low heat until mixture forms a ball (takes about 1 minute). Remove from heat and beat in eggs until smooth and glossy. Divide in half. Spread each half evenly over strips on cookie sheet. Bake about 60 minutes or until topping is crisp and brown. Cool. Note: Topping will shrink and fall, forming the custardy top of this puff.

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. butter, softened
1 1/2 tsp. vanilla
1-2 tbsp. warm water
Chopped nuts

Mix all ingredients except nuts, adding water to make glaze consistency. Frost puff and sprinkle generously with nuts.