CRUST:

Dash of salt
4 c. flour
1 tsp. baking powder
1 lb. (4 sticks) butter
1 c. cold water

FILLING:

1 lb. almond paste
3 eggs (reserve 1 egg white to brush on top of banket)
2 c. sugar

To make crust, combine salt, flour and baking powder. Cut in the butter until the mixture is pebbly, like pie crust. Stir in water until dough holds together. Gather into a ball and chill in the refrigerator until firm.

On lightly floured surface, roll out dough in a rectangular shape and cut into strips about 5 inches wide. Place a ribbon of almond filling down the middle of each strip, leaving enough dough to overlap and seal (wet edges to make it stick). Cut roll into 2 1/2 inch sections. Place seam side down on greased baking sheets. Pierce tops with fork and brush with reserved egg white. Sprinkle with sugar and bake in an oven preheated to 400 degrees until golden brown (about 30 minutes).

For filling, grind up almond paste or soften in food processor. Add sugar, eggs and egg yolk and mix well. Place in refrigerator to firm.