almond marzipan cookie

Ingredients

• Servings: 5
• 1 pound butter
• 4 cups all-purpose flour
• 1/4 cup ice-cold water, or more as needed
• 1 pound almond paste
• 2 cups white sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 egg white, beaten
• 1 teaspoon water, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 9 hrs 20 mins


• mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. place the 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 oven to 400 degrees f (200 degrees c). grease 2 baking sheets.
• divide the pastry into 10 portions. using a rolling pin, roll each portion into long strips measuring about 4x12 inches. divide the 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 the dough over and seal the seam, also closing the ends. a little water will help to hold the seal. arrange the rolls seam side down the baking sheets. cut slits into the rolls with scissors every 2 inches.
• beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
• bake in preheated oven until lightly browned, 20 to 25 minutes. set aside to cool completely before slicing.