Ingredients
1 can (8 ounces) almond paste1 cup sugar1 large egg1/2 teaspoon lemon extractDOUGH:4 cups all-purpose flour1 teaspoon salt2 cups cold butter1 cup ice water1 large egg white2 teaspoons water
Preparation
In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside.
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions.
On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends.
Transfer seam side down to greased baking sheets; form each into an “S” shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent.
Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.
