For filling; in a small bowl combine egg , almond paste, chopped almonds , sugar , smaller portion of butter and orange extract; mix well, cover ; chill till ready for use. In mixing bowl stir together flour and salt. Cut the larger portion of butter into flour til mixture resembles course crumbs, add cold water, one tablespoon at a time , stirring till dough is well moistened. Shape into a ball.

Divide dough into six parts , on lightly floured surface , roll each part into an 8 inch square. Cut each square into 4 four inch squares .

For each of the 24 squares roll about two teaspoons of the chilled filling into a 3 inch roll . for each crescent, position pastry squares with one point toward you. Place one of the filling rolls horizontally across and just below center of pastry square from corner to corner, fold bottom point of pastry over the filling; tuck point under filling, moisten edges of pastry with water , roll once to cover filling; continue rolling the dough up tightly. Press the pastry ends to seat tightly. Gently curve pastry into a cresent shape. Place cresents 1 inch apart on an ungreased cookie sheet. Bake at 375° oven for 20 minutes. Remove from pan cool on wire rack sprinkle with powdered sugar.