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.