2/3 c. water
6 tbsp. butter
3 1/3 c. unsifted all-purpose flour
1/2 c. granulated sugar
2 (1/4 oz.) pkgs. active dry yeast
1/2 tsp. salt
1 egg
2 egg yolks
1 tbsp. water

Heat 2/3 cup water and butter until very warm. Combine 1 cup flour, sugar, salt, and warm butter. Mixture; beat 2 minutes. Add egg, 1 egg yolk, and 1 cup flour; beat 2 minutes. Stir in 1 cup flour; mix well. Turn unto lightly floured pastry. Knead until smooth, about 10 minutes, adding remaining 1/3 cup flour. Shape into ball.

Place in greased bowl; turn dough in bowl to lightly grease top. Cover. Let rise until double in bulk, about 1 hour. Punch down. Cover; let rest 15 minutes. Roll out into 18 x 14 inch rectangle. Spread filling over dough to within 1/2 inch of edges. Combine remaining egg yolk and 1 tablespoon water; mix well. Brush on edges of rectangle. Reserve remaining egg yolk mixture. Roll up jelly roll fashion, starting at long end. Cut dough in half lengthwise. Twist strips together, keeping cut sides up. Press end together; tuck under. Place on greased cookie sheet. Cover; let rise until double in bulk (about 30 minutes). Brush with remaining egg mixture. Bake in 350 degree gas oven 25 to 30 minutes. Cool on rack.

FILLING:

3/4 c. ground almonds
1/4 c. firmly packed brown sugar
2 egg whites
6 tbsp. almond paste

Combine almonds and sugar. Combine egg whites and almond paste; mix well. Stir into almond-sugar mixture. Mix well. Chill. 1 loaf.