Mix together the crust ingredients, butter, flour and water, and spread it into two rectangles about 4 1/2" x 10 or 11" (or 2 large hearts) on an ungreased cookie sheet. (It'll be sticky, but with some patience, you can spread it.)
For the topping, put 1/2 cup butter and 1 cup of water in a medium size sauce pan and bring it to a boil so butter melts. Add 1 tsp. of almond extract and 1 tsp. vanilla. Then remove from heat and add 1 cup flour immediately. Beat by hand until smooth, then beat in three eggs, one at a time until smooth. Spread on top of crusts leaving about a quarter of an inch around the edges and bake at 350 degrees for 45 to 50 minutes or until golden brown. Let cool.
Melt the butter, place it in a medium bowl and add the powdered sugar. Add the vanilla and whipping cream. Mix with a whisk until very smooth. Add salt to taste. You might need a bit more whipping cream...the icing should be soft enough that it drips over the edges of the puffs. Pour over the cooled puff and sprinkle with your choice of nuts. I use sliced almonds, but chopped walnuts work too.
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