Like many western European pastries, this one features almond paste. This is not to be confused with almond pie filling. Use a cake pan with a release or a spring form. The final result is a very dense, chewy torte.
Combine flour, butter, sugar and salt to form course mixture. Note: if you can't find basterd sugar, combine 1/4 cup brown sugar with 1/4 cup fine white sugar. Work the almond paste evenly into the coarse pastry mixture.
Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
Add a little water and sugar to the egg yolk and brush the pastry.
Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.