Mandelbreit

1 (8 oz.)can almond paste

Crumbled 3 c Sugar

1 1/2 ts Salt

1 c Butter/margerine

1 c Shortening

3 c Whole eggs (about 12)

12 c All-purpose flour

1/4 c Baking powder

1 1/2 ts Vanilla extract

1 ts Almond extract

1 c Walnuts, coarsely chopped

1/4 c Candied fruits

1 Egg, well beaten, for wash

Mandelbreit Sugar FROSTING: 1 cup cocoa, 1/2 cup sugar, 1/4 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 6-inch 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 into1-inch pieces, slicing crosswise. NOTE: Mandelbreit tastes even better after aging for 1 week wrapped in foil. Slice after unwrapping.