sprinkle work surface with sugar
unfold 1 sheet of pastry and lay on sugar
roll out to 12 inch square
divide almond past in half set half of paste aside and break other half into small peices
dot over the pasty and fold in half over the almond paste
roll out into 10 x12 inch rectangle sprikle with sugar
fold in half again and roll out to 10 x 12 in rectangle
cut pastry into 2 rectanlges 5 X12
cut each rectangle into 12 1 inch strips
twist into corksrew shape and place on ungreased baking sheets about 2 inch apart
sprinkle lightly with sugar and bake at 375 for 18 – 22 min or until golden brown
repeat with the other half
