CRUST:

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

Cut in butter and flour. Add cold water. Let stand overnight.

FILLING:

1 lb. almond paste (Nebro Pure Kernel Paste)
1 lb. sugar (2 c.)
1 tsp. almond extract
3 eggs

Mix almond paste and sugar together. Add almond extract and eggs, mix well. Let stand overnight.

Cut crust dough into 4 chunks. Take 1 chunk and roll into a 12 x 15 inch piece on floured surface. Cut into 3 strips 4 x 15 inches. Take 1/4 of the filling and divide between the 3 strips down the middle. Fold one edge over the filling and wet edge. Fold over the other edge and fold the ends in. Put the folded edge down on greased cookie sheet. Beat egg white until foamy with fork and brush on top. Prick top with fork. Bake in 325 degree oven for 35 to 40 minutes until lightly brown. When cool, cut in pieces. Repeat for next chunk of dough.