Preheat oven to 350°F (175°C).

Cut 1/2 cup softened butter into 1 cup all-purpose flour.

Sprinkle 2 tablespoons of water over the flour and butter mixture; mix until combined.

Round the mixture into a ball and divide it in half.

Place each half onto an ungreased baking sheet, forming them into 12 x 3-inch strips, ensuring they are approximately 3 inches apart.

In a medium saucepan, heat 1/2 cup butter and 1 cup water to a rolling boil.

Remove from heat and quickly stir in 1 teaspoon of almond extract and 1 cup of all-purpose flour.

Stir vigorously over low heat until the mixture forms a ball, about 1 minute.

Remove the saucepan from the heat.

Beat in 3 eggs all at once until the mixture is smooth and glossy.

Divide the egg mixture in half and spread it evenly over the 12 x 3-inch strips on the baking sheet.

Bake for about 60 minutes, or until the topping is crisp and golden brown.

Allow the Danish Puffs to cool completely.

As the topping cools, it will shrink, forming the custardy top of the puff.

Frost with confectioners glaze.

Sprinkle with chopped nuts.

Garnish with halved maraschino cherries, if desired.