1 lb. butter
1 lb. flour (4 c.)
1 c. water
1 lb. almond paste (2 c.)
1 lb. sugar (2 c.)
3 eggs, beaten
1 tsp. almond extract

Mix butter, flour and water. Refrigerate overnight. Beat together almond paste, sugar, eggs and almond extract. Divide dough into 8 parts. Roll each part into rectangle. Place almond mixture down middle of dough. Overlap each side and slightly pinch to seal. Brush top with evaporated milk and sprinkle with sugar. Punch with a fork about every 2 inches. Bake in a 400 degree oven for 30 minutes on greased cookie sheets.