First make the paste. Blend the melted butter with almonds and extract. Add sugar, egg, and water – mix well and knead until soft and pliable. Chill for about 10 minutes.  Break paste into 10 even balls, roll into sausage shapes and chill again.

Place 2 sheets of pastry dough on work surface so they just overlap to form a 7 x 22 rectangle. Brush overlap with butter to secure, then brush all over. Cover with two more sheets, brush again. Place 5 almond sausages along lower edge of rectangle. Shape the roll into a loose coil on a lightly greased cookie sheet. Repeat with other half of ingredients – continuing the coil to make a snake.  Beat egg and ½ the cinnamon, brush onto cake. 

Bake at 350° for 20-25 minutes, until golden.  Carefully invert onto another baking sheet and bake another 5-10 minutes. Dust with cinnamon and powdered sugar.