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.