Cinnamon Bars

• 10 oz. almond paste.
• 5 oz. confectioners’ sugar.
• White 1

Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a long roll. Pat and roll one-fourth inch thick, using a rolling-pin. After rolling, the piece should be four inches wide. Spread with frosting made of white of one egg and two-thirds cup