1/2 cup butter; softened
1 cup All purpose flour
2 tablespoon water
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup All purpose flour
3 each eggs
1 1/2 cup powder sugar
2 tablespoon margarine or butter; softened
1 1/2 teaspoon vanilla
1/2 cup chopped nuts


Heat oven to 350°F. 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 form heat. Quickly stir in almost extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minutes; 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.)

Sprinkle Glaze

Mix 1 1/2 cups powered sugar, 2 tablespoons margarine or butter, softened, and 1 1/2 teaspoons vanilla. Sitr in 1 to 2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency.
Spread pastry with powdered Sugar Glaze; sprinkle with nuts.

Formulation courtesy of BigOven