Categories: Desserts, German 
      Yield: 6 servings 
  
      1    (8 oz.)can almond paste            12 c  All-purpose flour 
           Crumbled                          1/4 c  Baking powder 
      3 c  Sugar                           1 1/2 ts Vanilla extract 
  1 1/2 ts Salt                                1 ts Almond extract 
      1 c  Butter/margerine                    1 c  Walnuts, coarsely chopped 
      1 c  Shortening                        1/4 c  Candied fruits 
      3 c  Whole eggs (about 12)               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.