Almond Coffee Cake

Base:
1 cup flour
1 Tbsp. sugar
1/2 cup butter, softened
1-2 Tbsp. water

Preheat oven to 375 degrees
Combine flour and sugar in a mixing bowl. Using a pastry blender cut in butter until small particles are formed. Sprinkle 1 tablespoon of water and mix lightly. Form into 2 equal balls. Spread on an ungreased cookie sheet into 2 3×14 inch rectangles.

Topping:
1 cup water
1/2 cup butter
1 cup flour
1 Tbsp. sugar
1/2 Tsp. almond extract
3 eggs

In a saucepan, heat water and butter until boiling. Remove from heat and add the flour. Stir until smooth. Beat in sugar and almond extract. Then beat in one egg at a time.
Spread over the base.
Bake at 375 degrees for 30-35 minutes or until lightly brown.
Cool and then glaze.

Glaze:
3/4 cup powdered sugar
1 Tbsp. butter, softened
3/4 Tsp. almond extract
1 Tbsp. hot water

Thin with more water if it is too thick.
Combine and drizzle over coffee cakes.