Preheat oven to 350 degrees.  Measure 1^st cup of flour into a bowl.  Cut in ½ cup butter, sprinkle with 2 T. water and mix with a fork.  Shape into a ball and divide in half.  Pat dough with hands into 2 long strips on ungreased cookie sheet.

Mix 2^nd ½ cup of butter and 1 cup water and bring to a rolling boil; add the almond extract and remove from heat.  Stir in 1 cup flour immediately to keep from lumping. 

When smooth and thick add 1 egg at a time, beating until smooth.  Divide dough in half and spread half evenly over each half of pastry.

Bake for 60 minutes or until nicely browned.  Frost with butter frosting glaze.