danish style recipe
Beat the almond paste, butter, and sugar well in a small bowl until smooth and well-blended.
Roll pastry on floured surface to 2 20 x 15 inch rectangles.
Trim edges evenly.
With a sharp knife cut into 12 5 inch 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 cookie 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 F); lower heat immediately to 350℉ (180℃). Bake 20 minutes or until puffed and golden brwown. Remove to wire rack and cool.