For the bottom crust: Preheat oven to 350°. Cut 1/2 cup softened margarine into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix. Gather pastry into ball; divide in half. Pat each half into a 12 x 3-inch rectangle on ungreased cookie sheet.

For the top crust: Heat 1/2 cup margarine and 1 cup water to boiling; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until ball forms, about 1 minute. Remove from heat. Add 3 eggs; beat until smooth and glossy. Spread half over each rectangle. Bake until topping is crisp and brown, about 1 hour. Cool.

Powdered sugar glaze: Mix sugar, 1 tablespoons margarine and vanilla. Stir in 1 to 2 tablespoons water, one teaspoon at a time, until glaze is desired consistency. Spread on cooled cakes. Optional: Sprinkle chopped nuts over icing.