Dutch Marzipan Sticks

Ingredients

• 1 pound butter
• 4 cups sifted all-purpose flour
• 1/4 cup ice water
• 2 (8 ounce) cans or rolls almond paste
• 1 egg
• 1 cup granulated sugar
• 1 egg white, slightly beaten

Instructions

1. Pastry: Cut butter into flour with pastry blender in a large bowl. Sprinkle water over, one tablespoon at a time. Mix with a fork until pastry holds together.
2. Refrigerate overnight.
3. Filling: Break almond paste into small pieces into a large bowl; add egg and sugar. Beat with electric mixer or knead by hand until well combined.
4. Divide pastry and filling into 8 parts. Roll one pastry portion at a time into a 6 x 10 inch rectangle. (Refrigerate remaining pastry until ready to use.)
5. Cut crosswise into 8 (1 1/2 inch wide) strips. Divide one portion almond filling into 8 even pieces, then shape each into a roll as thick as a pencil and 5-inches long. Place roll of almond filling on each pastry strip. Roll pastry around fillings to make 8 (6-inch) long cookies.
6. Place on ungreased cookie sheet, then brush with slightly beaten egg white. Repeat until all is used.
7. Bake at 400 degrees F for 15 minutes or until light brown.
8. Cool completely on racks.
9. Store tightly covered.