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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. |
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