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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