Dutch Pastry

Description

½ lb. butter
½ lb. Blue Bonnet margarine
4 Cups flour
1 Cup cold water - more or less

Filling
Make & place in refrig for about 3 hours before using
Filling
2 Cups almond paste grated
1 Cup sugar
2 eggs + 1 t. lemon extract
Roll out chilled dough quite thin, 5 inch strips - 3 inches wide. Seal with cold water. Brush with egg white. - 425 - 10 mins. then 350° - 15 mins.