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Filling
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1
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Crumble almond paste into pea size.
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2
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Crack eggs, reserving one of the egg whites (put the lone egg white in the refrigerator). Beat with electric beaters for about a minute until foamy and add to almond paste and sugar mixture. Knead with hands until mixed well.
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3
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Refrigerate overnight or at least 8 hours.
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Pastry
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1
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Stir flour, salt, and baking powder together in a bowl. Cut in half of the butter; then cut in the other r half.
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2
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Add a cup of cold, cold water and mix well with hands.
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3
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Cover with plastic wrap and refrigerate overnight or 8 hours.
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Assembly
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1
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Preheat oven to 425F. Roll out pastry dough on floured surface, forming a rectangle about 1/8" thick (larger than a 9x13). Fold into quarters and roll out again. Sprinkle with water, gather into a ball, and roll out again. Gather again, may need to add more flour to prevent sticking to the counter, and roll out a third time, about 19"x20".
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2
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Make a log of filling about an inch thick on top of one end of the pastry dough; put a little water down to make the pastry stick; roll into a log once and a half and use a pizza cutter to trim the log from the rest of the sheet of pastry. Place on cookie sheet, seam side down, and repeat until all logs are done (will make about 4 logs).
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3
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Brush with the egg white that you saved earlier, sprinkle with sugar, and make slits about every inch or so.
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4
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Bake at 425F for 15 minutes; then reduce heat to 400F for 20 minutes or until golden brown.
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