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