Dutch Marzipan sticks
Dutch Marzipan Sticks
1 pound butter or margarine
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
Pastry: Cut butter or margarine 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.
Refrigerate overnight.
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.
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.) 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.
Place
on ungreased cookie sheet, then brush with slightly beaten egg
white.
Repeat until all is used.
Bake at 400 degrees F for 15
minutes or until light brown.
Cool completely on racks.
Store
tightly covered.
