1 lb. almond past or kernel paste
2 c. sugar
3 eggs (reserve 1 egg white to brush top)
4 c. flour
1 lb. butter
1 c. cold water
Dash of salt
Sugar

Let almond paste, 2 cups sugar and eggs stand while preparing crust. Blend flour and butter like pie crust. Add salt and water. Pat into an 8 inch round cake pan and chill. Mix almond paste with 2 cups sugar and eggs.

Place in an 8 inch round cake pan and chill. Cut both pans into 8 wedges (like a pie). Roll crust dough on flour in 4 x 13 inch strips each. Form filling into 12 inch long rope (about as thick as a dime).

Place filling on strip of dough and fold all ends; moisten ends to seal. Place on cookie sheets, seam side down. Brush top with egg white and sprinkle with sugar. Cut vents in top. Bake at 375 degrees for 25 minutes or bake at 350 degrees for 30 minutes.