NORWEGIAN COFFEE CAKE
(Yields 8 to 10 servings)
Bottom Layer:
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, chilled and cut in 8 pieces
2 tablespoons water

Top Layer: 

1/2 cup (1 stick) unsalted butter
1 cup water
1 teaspoon almond flavoring
1 cup all-purpose flour
3 large eggs

Frosting:
 
1 cup confectioners sugar mixed to spreading consistency with 2-3 tablespoons water ( I don’t use this.  I use the sugar with 1 tablespoon melted butter and heavy cream)
1/2 cup toasted pecan pieces (To toast: 375 degree oven for 5-7 minutes)

1. Preheat oven to 350 degrees. Have at hand one ungreased baking sheet.
	
2. To Prepare the Bottom Layer:
Measure flour into bowl of large electric mixer fitted with paddle.  Add cold butter pieces and mix until crumbly.  Sprinkle with water, and mix just until a ball of dough is formed.

3. scrape down sides of bowl and form dough into a ball, then divide in half.  Using your hands, pat dough into 2 strips approximately 12” x 3” three inches apart on an ungreased cookie sheet.

4. To Prepare Top Layer:
This layer is a cream puff pastry.  Place second amount of butter and water in a small saucepan.  On top of stove over moderate heat, bring to a boil until the butter is melted.  Add flavoring and remove from heat. 

5. Stir in flour all at once.  With a spoon, mix until smooth and thick.  Add eggs, one at a time, beating with spoon until incorporated and smooth.

6. Divide mixture in half and spread evenly over each piece of unbaked bottom layer. Bake in pre-heated oven 55-60 minute, or until top crust is crisp and nicely browned.

7. Cool until room temperature, frost with confectioners sugar icing, and sprinkle with nuts.  Slice in diagonal individual servings.