Ingredients :

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1/2 cup butter, softened
1 cup flour
2 tbl water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 x eggs
almonds or pecans, chopped

Glaze :
1 1/2 cup powdered sugar
1 tsp almond extract
2 tbl butter, softened

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Method :

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* Preheat oven to 350 degrees. Cut softened butter into 1-cup flour until particles are the size of small peas. Sprinkle 2 tablespoons water over mixture. Mix with fork. Divide in half. Pat each into a 12x3-inch rectangle 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 a low heat until forms a ball, about 1 minute. Remove from heat. Add eggs. Beat until smooth and glossy.
* Spread half of topping mixture over each rectangle. Bake until topping is crisp and brown, 1 hour. Cool. Topping will shrink and fall, forming a custardy top. Spread with glaze and sprinkle with nuts.