1
["In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and cubed butter to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and refrigerate for 8 hours or overnight.", "Turn onto a heavily floured surface; roll dough into an 18x12-in. rectangle. Cut cold butter into thin slices. Starting with a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges.", "Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12x6-in. rectangle. Press edges to seal. Cover and refrigerate for 30 minutes. Roll dough into an 18x12-in. rectangle.", "Repeat steps of dough folding, ending with a 12x6-in. rectangle, chilling and rolling dough into an 18x12-in. rectangle three times.", "In a small bowl, combine the almonds, confectioners' sugar, egg whites and almond extract. Set aside. On a floured surface roll dough into a 20-in. square. Cut in half, forming two rectangles.", "Spoon half of the almond paste over one rectangle. Roll up jelly-roll style, starting with a long side. Brush edge with egg white; pinch seam to seal. Bring ends of roll towards the center to form a ""B"" shape. Place seam side down on a parchment paper-lined", ". Repeat with remaining dough and almond paste.", "Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg yolk and water; brush over dough. Sprinkle with sliced almonds.", "Bake at 350u00b0 for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool."]
