CRUST:

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

Put flour in a bowl. Add the butter. Use a pastry blender to cut the butter and flour together to the size of small peas. Add the water. Mix with a fork and shape into a ball. Place the ball on wax paper and wrap in foil. Refrigerate overnight.

FILLING:

1 lb. pure almond paste (available at Walt's Supermarket)
2 c. sugar
2 eggs
1 1/2 tsp. lemon extract or 1 tsp. juice
1 1/2-2 tbsp. flour

Grate the almond past. Mix eggs in a bowl with lemon. Add sugar, flour and paste; mix well. turn onto wax paper and divide into 8 equal pieces. Divide crust into 8 equal pieces. Keep 1 piece out; put other pieces back into the refrigerator until needed. Roll the dough out into a rectangle on a well-floured surface. With your hands, roll 1 piece of filling into a snake slightly shorter than the short side of the crust rectangle. Lay the filling on the short side at one end of the rectangle. Loosely roll filling and crust together, stopping about 1 inch from the end.

Beat 1 egg white slightly with a little water. Brush a little egg white on the open end of the rolled up pastry. Pinch the ends together and fold over. Brush the folded ends with the egg whites. Roll the last inch. Place seam down on a cookie sheet. Brush the top with egg white. Clip top with scissors at 2 inch intervals. Cut just into the paste.

Repeat with remaining crust and filling. When the cookie sheet is full, usually 3-4 strips, bake in middle of the oven at 450 degrees for 15-20 minutes or until golden brown. Crust and filling may also each be sliced into 10 pieces.