Almond Marzipan Cookie

Instructions

• Mash butter into flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into mixture, stirring lightly until mixture is moist enough to form a ball. Place pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures, 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Divide pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12-inches. Divide almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange rolls, seam side down, onto the baking sheets. Cut slits into rolls with scissors every 2-inches.
• Beat egg white and water together in a small bowl; brush over pastry rolls to coat.
• Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.