Almond Pastry Cresents

2.25 C flour
.5 t salt
1 C butter or margerine
4 T ice water
1 can (8oz) almond paste
1 egg
2 T granulated sugar
1/3 C ground almonds
2/3 C 10x confectioners sugar

1 - combine flour and salt in a medium bowl; cut in butter with a
pastry blender until the mixture is crumbly; add ice water, a
tablespoon at a time; combine with a fork until mixture is moistended.

2 - shape pastry into a ball; wrap in wax paper; refriderate 1 hour

3 - place almond paste in a small bowl; break up with a fork; beat in
egg, 2T granulated sugar, and ground almonds until the mixture is
thoroughly combined (mix will be sticky)

4 - turn almond mixture out onto a lightly floured pastry cloth or
board; shape into a ball iwth floured hands; divide into thirds; shape
each third until a rope 1/2" thick and 16" long; cut each rope into 16
one inch pieces.

5 - roll out patry, a third at a time, to a 12" square on a lightly
floured pastry cloth or board; cut into 16 three inch squares
carefully with a pastry wheel.