Dutch Almond Paste Wreath

Roll out pastry to a sheet of 1/8 inch thickness. Set aside In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar, and lemon zest and blend well. Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 12" long x 1" round log. Wrap in parchment paper and refrigerate for 1 hour. When rested, cut the log in two. On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Refrigerate until ready to bake. You can store in a closed container in the refrigerator for one week. Makes approximately 1 pound. Preheat oven to 400F. Roll out 1 puff pastry sheet to 12-inch square on lightly floured surface. Cut into strips of approx. 2 inches. Lay a roll of the almond paste one inch from the bottom of the pastry. Roll dough around the almond paste and seal with eggwash. Put seam side down on a grease cooky sheet or greased parchment paper. With a pastry brush, cover top with egg-wash. Form into a wreath or letters i.e. M or other letters to your taste. Bake in 350 F oven until top is lightly browned and pastry is nicely puffed. Cool completely before serving. For Christmas wreath, decorate with red and green candies cherries and some powdered sugar. Note: Left over pastry can be crisped in a 200 F for a few minutes.