Rotterdam Banket

4 cups all-purpose flour
1/2 teaspoon baking powder
1 pound butter, softened
1 cup ice water
3 eggs, beaten (save a little white for the top)
2 cups granulated sugar
1 pound almond paste

Mix together the flour, baking powder, butter and water; chill in refrigerator overnight.

Combine eggs, sugar and almond paste to make filling. Mix with your fingers and dived into 8 pieces. Set in refrigerator for 24 hours.

Roll dough 1/8-inch thick into 8 strips. Fill with almond mixture. Roll up and seal ends and edges; brush with remaining egg white. Slit with knife every 2 inches.

Bake at 450 degrees F for 20 minutes, until brown.

Makes 8 rolls.