Take the refrigerated dough from the refrigeratorand let come to room temperature for 1 hr
Heat the oven to 325 F (170 C )
Divide the dough in two equal parts and roll out each part to a roughly 8 inch by 12 inch size (20 x 30 cm).
Cover an oven tray with parchment paper
Place one piece of dough on the paper.
Then cover with the almond paste, keep a half inch from the rim uncovered
Place the other half of the dough on top and press the rims tight
Make with a sharp knife point straigh lines so that you make diamond shaped figures
Place in each diamond an almond and press lightly into the dough
Then whisk with a fork an egg yolk with some water
Cover the pastry using a brush with the egg water mixture
Bake in the oven for 40-45 minutes until the color is good
Let it cool down, looselky covered with aluminim foil. The firmness will only be obtained after it has cooled down
Slice in the diamond shape pieces