Dutch St. Nicholas' Eve Letters (Letterbanket)

• 1 cup (1/2) unsalted butter
• lard
• 2 cups flour
• 1/4 cup ice water, approximately
• 2 cups marzipan, purchased
• homemade
• 1 egg yolk beaten with 2 tbsp. water
• Plain
• colored sugar, candied cherries and fruit peels, nut meats (optional)
• 2 cups blanched almonds
• 2 cups sugar
• 1 cup almond paste (above)
• 1 egg white
• 1 cup sifted confectioners' sugar (icing)
• 2 to 4 drops rose water
• orange-flower water
• lemon juice

1. Cut shortening into flour, using two knives or a pastry blender, until mixture resembles coarse meal.
2. Add ice water, a tablespoon at a time, until dough can be gathered into a ball.
3. Wrap in waxed paper and let stand 30 minutes.
4. Roll out to 1/4-inch thickness on a lightly floured board.
5. Cut into strips about 2 1/2 inches wide and 4 inches long.
6. (Vary this for smaller or larger letters.)
7. Roll marzipan into sausage rolls, about 1-inch in diameter.
8. Place these on the strips of dough and close dough over filling, sealing edges with water.
9. Flip over gently so seam is on bottom.
10. Carefully bend into letters.
11. Place on a buttered baking sheet.
12. Brush with egg yolk glaze and bake in preheated 400 degrees F. oven for 20 to 30 minutes, or until dough is golden brown and crisp.
13. If you want to decorate dough with any of the suggested garnishes, brush with glaze and add sugar, fruit and/or nuts before baking.
14. Makes 10 letters 1 to 3 inches tall, or 2 large letters.
15. ALMOND PASTE Grind almonds 4 or 5 times through the finest blade of the food chopper or in a nut grinder to a smooth and slightly oily consistency.
16. Work in sugar (the mixture will be like thick, wet sand).
17. The almonds may be ground in a blender or food processor; grind 1/2 cup at a time together with 1 tablespoon of the sugar, working in remaining sugar when all the nuts have been ground.
18. Store in an airtight container.
19. Use mixture to fill pastry or candies or to make marzipan (below).
20. Makes about 1 pound.
21. MARZIPAN Mash paste until slightly softened.
22. Beat egg white until fluffy and blend in.
23. Add sugar and flavoring and mix in until smooth enough to handle, adding more sugar if mixture is too sticky, or lemon juice if it crumbles.
24. Knead for a minute or two until smooth and then shape as desired.
25. Visions of SugarPlums

butter, lard, flour, water, homemade, egg yolk, colored sugar, blanched almonds, sugar, almond paste, egg, sugar, water, orangeflower water, lemon juice

Taken from www.foodgeeks.com/recipes/20408 (may not work)