Recipe - Mandelbreit

1 (8 oz.)can almond paste
Crumbled
3 cup Sugar
1 One half teaspoon Salt
1 cup Butter/margerine
1 cup Shortening
3 cup Whole eggs (about 12)
12 cup Allpurpose flour
One fourth cup Baking powder
1 One half teaspoon Vanilla extract
1 teaspoon Almond extract
1 cup Walnuts, coarsely chopped
One fourth cup Candied fruits
1 Egg, well beaten, for wash

Mandelbreit

Sugar

FROSTING: 1 cup cocoa, One half cup sugar, One fourth cup water

(Makes 6 (12 inch) rolls

In a large bowl combine almond paste, sugar, salt, butter, shortening and
eggs. Beat till smooth. Beat in flour, baking powder and extracts. Place
dough on a floured surface and knead a few times til smooth ball is formed.
Cut dough into 3 pieces. Preheat oven to 375 F. (Moderate) To prepare
filling, mix cocoa, sugar and water in a bowl til a paste is formed. Roll
out 1 piece of dough to a 24 X 6inch rectangle. Spoon paste in a long
ribbon down the center of the dough. Wrap dough around filling and shape
into a smooth roll. Cut roll into 2 (12 inch) lengths and place on a
greased cookie sheet about 4 inches apart. Repeat with the second piece of
dough spreading with walnuts. Repeat with third piece of dough spreading
with candied fruits. Brush all rolls with egg wash and sprinkle with
additional sugar. Bake the 6 rolls for 45 minutes, or until richly
browned. Cool on racks. Cut rolls into1inch pieces, slicing crosswise.
NOTE: Mandelbreit tastes even better after aging for 1 week wrapped in
foil. Slice after unwrapping.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini