1 lb. butter
4 c. flour
1/2 tsp. baking powder
1/2 c. water

Butter should be cold. Shave it into bowl with peeler. Mix butter and flour with pastry blender until crumbly. Add water and mix well. Put mixture in a pie plate, cover and refrigerate overnight.

FILLING:

1 lb. almond paste
2 c. sugar
3 eggs, beaten (save 1 for top)
1 tsp. almond extract

Mix filling together until well mixed. Cover and refrigerate overnight.

Divide filling and crust into 8 equal parts. Roll 1 piece of crust on floured board 10 - 12" long and as thin as you can. Spread 1/8 of filling on 12" side and roll up like jelly roll. Seal edges and seams. Place on cookie sheet, slit the top about 1" apart. Use rest of dough and filling. Bake at 400 degrees for 20 to 25 minutes, until light brown. Beat 1 of the eggs and brush on stick prior to slitting.