Combine almond paste, flour, salt, sugar. Cut in the chilled butter. Gently combine the unbeaten egg yolk until blended. Divide dough into six portions.
With floured hands, roll each portion of dough into a 12 inch long rope. Keep flouring hands if sticking. Lay all six ropes side by side to make a square.
Combine the sugar and almond paste into a crumbly mix for the topping. Brush the dough ropes with the beaten egg white and sprinkle the topping over top. Pat gently to adhere the topping to the dough.
Cut across all the 6 rolls to create 1 inch pieces.
Place on a cookie sheet (un greased) and bake for approximately 12 minutes or until lightly browned but still soft.
Cool and serve. Also freezes well.