Dutch Letters

• 1 can (8 ounces) almond paste
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon lemon extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 cups cold butter
• 1 cup ice water
• 1 large egg white
• 2 teaspoons water

1. In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into four portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside.
2. 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 four portions.
3. On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place one almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends.
4. Transfer seam side down to greased
5. ; 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.
6. Bake at 350u0b0 for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

almond paste, sugar, egg, lemon extract, allpurpose, salt, cold butter, water, egg white, water

Taken from www.tasteofhome.com/recipes/dutch-letters/ (may not work)