1/2 recipe Danish Pastry Dough
Almond Filling: 4 ounces almond paste
4 tablespoons butter — softened
1/4 cup sugar
Finishing: 1 egg — slightly beaten
sugar
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.