Almond filling: Beat the almond paste, butter, and sugar well in a
small bowl until smooth and well-blended. Set aside.
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
center of each square, dividing evenly. Spread filling slightly
parallel to one edge; brush edges lightly with egg; then fold opposite
edges over ; press edges together to seal. Make 4 or 5 slits in sealed
edge; place on cooky sheet, curving pastries slightly to resemble a
cocks comb. Let rise in warm place until double in bulk, about 30
minutes. Brush with egg; sprinkle generously with sugar. Place in hot
oven (400 ); lower heat immediately to 350 f. Bake 20 minutes or until
puffed and golden brwown. Remove to wire rack and cool.
