CRUST:

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

Mix ingredients as you do for a pie crust.

FILLING:

1 lb. almond paste
2 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. almond extract

Mix separate and let stand overnight in refrigerator. The next day, divide into 8 parts and roll about 6 inches wide and 12 inches long. Add filling and roll up. Brush top with beaten egg. Prick with fork before baking. Bake 450 degrees for 20-25 minutes.