1 lb. butter
1 lb. flour (4 c.)
1 c. water

FILLING:

1 lb. almond paste
1 lb. sugar (2 c.)
3 eggs, beaten
1 tsp. almond extract

Mix butter, flour, and water thoroughly; let stand overnight so crust is firm. Divide into 8 parts. Roll out crust into rectangle shape and put filling on half and fold over. Brush top with beaten egg white or evaporated milk. Bake at 400 degrees for 30 minutes on a greased cookie sheet. Monitor carefully so it does not get too brown.