Grate the almond paste. Mix almond paste, sugar, eggs, and vanilla together. Let sit for 30 minutes.

Meanwhile, in a separate bowl, cut butter and Crisco into the flour. (You can use all butter, but I find the Crisco gives it the flakiness that the pastry needs.) Cut in the water, a few tablespoons at a time, as for pie crust (or you can use the dough hooks on your mixer—makes it much, much easier.) When mixed together, divide the dough into thirds. Roll each dough portion out into a rectangle, approximately 8″ x 10″. Cut in half lengthwise.

Spoon almond paste filling into the middle of each rectangle along the entire length. Filling should be no wider than an inch. Fold over the short ends and then the long sides, overlapping a bit. Moisten one side with milk to seal, then press closed.

Place rolls seam down on a cookie sheet. Brush the tops with milk. Bake at 425 F for 10 minutes. Prick holes on top of each roll and return to the oven. Bake for 10 to 15 minutes at 375 F or until lightly browned.

You can leave them in the logs if you want; I usually cut them into one-inch pieces.

Prep time might be longer; I roll them out as I have baking sheets available.

Some recipes mention sprinkling cinnamon sugar on top of the rolls prior to baking, or putting a powdered sugar icing after baking. I haven’t done this, but it sounds like a yummy alternative.

I’ve also made this using spelt flour and raw sugar, using the same quantities. With spelt being spelt, it did not hold together very well, but it sure tasted good just the same.