Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown.
Brush them immediately with apricot preserves.
Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth.
Source: Gourmet's Old Vienna Cookbook