FILLING:

2 c. sugar
4 eggs
1 tsp. vanilla
1 lb. cold almond paste

Beat sugar, eggs and vanilla together and then add paste and mix good.

DOUGH:

1 lb. soft butter
4 c. flour
1 c. cold water
1 pinch salt

Roll dough out a little smaller than the size of a rectangle cookie sheet. Dough should be thinner than pie dough. Spread filling over dough leaving about 1 inch around edges. Roll up and place on cookie sheet. Slit tops every couple of inches. Bake at 400 degrees for 20 minutes. Makes 6 rolls.