This is a delicious, traditional cookie that my grandmother made every Christmas. I have fond memories of my mother showing me how she made them, just like grandma.
- 1 pound butter
- 4 cups all-purpose flour
- ¼ 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
- 1 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.
- 2 Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- 3 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 onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.
- 4 Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
- 5 Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.
- Calories 147.6
- Carbohydrate 16.7 g
- Cholesterol 21.7 mg
- Fat 8.5 g
- Fiber 0.6 g
- Protein 1.9 g
- Saturated Fat 4.1 g
- Sodium 47.4 mg
- Sugar 6.7 g