4 c. flour
1 lb. butter
1/2 tsp. salt
1 c. ice water

Mix as for any crust. Chill overnight. Divide into 10 to 12 parts. Roll each part into 5 x 12 inch size. Spread 1/3 cup almond paste filling down center to within 3/4 inch of end. Roll dough loosely around filling, place folded side down on ungreased cookie sheet and fold ends under.

Brush top of pastry with white of eggs, sprinkle with sugar, prick top with fork about 7 to 8 times.

Bake in 375 to 400 degree oven for 30 to 35 minutes. Bake 1 pan at a time.

ALMOND PASTE FILLING:

1 lb or 2 c. almond paste
4 eggs
1 3/4 c. sugar
1/4 c. melted butter
1/2 c. rusk crumbs
3 tsp. almond flavoring

Mix together well and chill overnight.