Filling: Beat almond paste, butter, and sugar in a small bowl until
smooth and well blended.
Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges
evenly. With a sharp knife cut into 12 5" squares. Spoon filling onto
one corner of each square, dividing evenly.Starting with filled corner,
roll square up to the diagonally opposite corner. Place point side down
2" apart on cooky sheet. Curve into crescent shape. Let rise in a warm
place until doubled in volume, about 30 minutes. Brush with egg;
sprinlke with sugar and almonds. Place in hot oven (400 f) lower heat
immediately to 350 f, then bake 20 to 25 minutes or until puffed and
golden. Remove to wire rack; cool.
