FILLING:

1 lb. almond paste crumble or grate
3 eggs, beaten slightly
2 c. sugar
1 tsp. almond extract or vanilla (optional)

Make paste and eggs well, add sugar. Mix well. Chill overnight. Put into square pan and divide into 8 equal parts.

PASTRY:

1 lb. butter
4 c. flour
1 c. ice water

Mix as for pie. Pat into 9 x 13 pan and chill overnight. Divide pastry into 8 equal parts. Roll each into a rectangle about 5 x 16 or 18 inches. Place one portion of paste down the center of the strip. Fold up each end, then fold back portion to the top and front to the top, sealing with water. Put on greased cookie sheet. Brush with beaten egg white and prick with a fork. Bake at 400 degrees for 20 to 25 minutes or until golden brown.