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
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.
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.