1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 (7 ounce) package almond paste
3/4 cup butter, softened
Easy Glaze, (recipe follows)

1 cup powdered sugar
6 tsp. milk (6 to 7 tsp.)

Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm. Heat oven to 375 degrees. Break almond paste into small pieces in medium
bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain). Roll one fourth of dough at a time into 10-inch circle on lightly floured surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded
edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Glaze.

Mix ingredients until smooth and thin enough to drizzle.