This is such a great recipe. I followed the ingredient list, exactly, except I used an entire egg for brushing the crust instead of just an egg white. I skipped the almond extract, too. ( I actually weighed the almond paste so I don't ever have to measure it in a measuring cup again. I shaped the paste with my hand to fit in my measuring cup. I pushed small parts down into the cup to make sure there were no air pockets. It weighed 14 oz.) I chilled the dough and the filling overnight. I rolled the dough into 15" x about 6" strips on the counter using a lot of flour on the dough, counter, and my hands. Don't be afraid to use too much flour. APRON! Once the dough was rolled out, I sprinkled a bit of flour onto the dough's surface before placing 1/4 of the almond mixture onto the dough. Then I sprinkled more flour on top of the almond mixture and my hands so I could roll it into a long snake. Roll the filling towards the edge of the dough and then roll it up like a snake. Scrape excess flour off the roll with a paper towel before placing onto the pan. I dipped my fingers into water to seal the dough to itself, especially important on the ends. I cut slits along the entire top of the pastry about 1/2" apart. Then I brushed the egg on top. I used a Pampered Chef baking stone (rectangle flat one) and baked all of it at 425 for 25 minutes. PERFECT! They browned evenly and slid right off the stone, evenly browned top and bottom. (I like stones for this and many other reasons.) ENJOY!
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This is such a great recipe. I followed the ingredient list, exactly, except I used an entire...