1/2 cup margarine or butter, softened
1 cup flour
2 Tblsp water
1/2 cup margarine or butter
1 cup water
1 tsp almond extract
1 cup flour
3 each eggs

Heat oven to 350 degrees. Cut 1/2 cup margarine into 1 cup flour until particles are size of small peas. Sprinkle 2 Tblsp. water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat each half into a rectangle, 12x3 inches, on ungreased cookies sheet. rectangles should be about 3" apart.

Heat 1/2 cup margarine 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 Glace: sprinkle with nuts.

Mix 1 1/2 cups powdered sugar, 2 Tblsp. margarine, softened, and 1 1/2 tsp. vanilla. Stir in 1 to 2 Tblsp. warm water, 1 tsp. at a time, until glaze is of desired consistency.