1/4 c. almond paste (half of a 7-ounce roll of Odense almond paste)
1 lg. egg, separated
1 pkg. (8 oz.) refrigerated crescent diner rolls
1/4 c. toasted chopped pecans

Preheat oven to 375 degrees. Beat almond paste and egg white until smooth. Spread each crescent with 2 teaspoons almond mixture. Sprinkle with pecans.

Roll up according to package directions and place on ungreased cookie sheet. Mix egg yolk with one teaspoon water and brush on top of rolls. Bake 10-13 minutes. Makes 8.

These rolls are quick and easy-to-make and are professional-looking in appearance. I think they taste good warm, cold, or even frozen.