Instructions:
Yield: 2 12-inch pastries, about 10 servings each

1. Combine flour and margarine of Dough 1 as for pie dough. Add the water and gather into a ball.

2. Divide in 2 and pat each half into a 12x3 strip on a cookie sheet. (Its important to make them 12 inches long and you can put them side by side on the same cookie sheet.)

3. In a medium saucepan, heat the margarine and water of Dough 2 and bring to a boil. Add the almond extract and remove from heat.

4. Immediately stir in the flour and mix until smooth.

5. Add the eggs, one at a time, combining thoroughly after each addition.

(This is just like a cream puff dough and takes a little muscle to combine.)

6. Spread the mixture evenly over each strip. Bake at 350 for 60 minutes.

7. When partially cool, drizzle with icing. Add nuts if desired.

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