DANISH PUFF

1/2 cup margarine or butter, softened
1 cup all-purpose flour
2 tablespoons water
1/2 cup margarine or butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
Powdered Sugar Glaze (below)
Chopped nuts

Heat oven to 350 degrees; Cut 1/2 cup margarine 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 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 Glaze; sprinkle with nuts.

2 coffee cakes (6 to 8 servings each).

*Self-rising flour can be used in this recipe.

Powdered Sugar Glaze
1-1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-1/2 teaspoons vanilla
1 to 2 tablespoons warm water

Mix powdered sugar, margarine and vanilla. Stir in warm water, 1 teaspoon at a time, until smooth and of desired consistency.