1 lb. butter
4 c. flour
1 c. water
1 lb. almond paste
2 c. sugar
2 eggs

Day one: Make crust and filling. For crust, mix butter, flour and water. Refrigerate overnight so dough is firm. For filling, mix almond paste, sugar and eggs. Refrigerate overnight.

Day two: Divide both crust and filling into 8 equal parts. Roll each piece of crust into a 6 x 15 inch rectangle. Lay filling down the center (the long way) and overlap crust on top of it. Seal ends and seam and place seam down on a greased cookie sheet (put no more than 4 on a regular - size cookie sheet). Poke a hole in the top of crust every 2 inches with a fork or sharp knife.

Brush with egg white or evaporated milk. Bake at 400 degrees for 30 minutes or until crust is light brown. (Overbaking will cause filling to harden.)