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Let pastry stand at room temperature for 20 minutes or until easy to roll.  Unfold pastry on a lightly floured surface.  Roll into a 14-inch square.  Cut square in half with a fluted pastry wheel.

For filling: 

Crumble almond paste in a small mixing bowl.  Add egg yolk, brown sugar, and milk.  Beat with an electric mixer on medium speed until well mixed.  Spread filling over one pastry half *.  Place remaining pastry half on top of filling.  Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips.  Then cut each strip in half crosswise to make 28 pieces.  Twist each piece twice.  Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper.  Brush twists with slightly beaten egg white.  Sprinkle with sugar (coarse sugar if available).

Bake in a 400-degree oven for 12 to 15 minutes or until golden.  Transfer to wire racks to cool.  Serve with Chocolate Dipping Sauce.

Tip:  Almond filling will be very stiff.  To make spreading easier, drop a dollop of filling uniformly over pastry.  Spray a piece of waxed paper with non-stick cooking spray.  Press almond paste evenly over entire dough.  Spray waxed paper as often as necessary to prevent filling from sticking.

Chocolate Dipping Sauce

In a saucepan stir together sugar, cornstarch and salt.  Crumble candy bars in one at a time.  Gradually stir in cream. Cook and stir over medium heat until chocolate is melted.  Temper egg yolk with 1/2 cup of hot sauce.  Add back to pot and cook and stir until mixture comes to a boil. Remove from heat. Stir in vanilla and pour into a serving bowl. Any remaining sauce can be poured into custard cups, refrigerated and served as pudding.