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. The icing should be soft enough that it drips over the edges of the puffs, so if you need more whipping cream add it a little at a time. Pour the icing over the cooled puff and sprinkle with your choice of nuts. I use sliced almonds, but chopped walnuts work too.
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