Dutch Letters Recipe

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 12-in. x 1/2-in. rope; set aside. 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. On a lightly floured surface, roll out each portion into a 14-in. x 6-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. Transfer seam side down to greased baking sheets; 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. Bake at 350 ° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.