Banketstaven (Dutch Almond Holiday Cookies)
http://bakedchicago.typepad.com

4 1/2 cups all-purpose flour
1 teaspoon salt
1 pound butter
1 egg
8 ounces almond paste
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 egg whites
4 teaspoons milk
1 1/2 cups powdered sugar, sifted
1/4 teaspoon almond extract

In large mixing bowl, stir together flour and salt. Set aside. Cut
butter into 1/2-inch slices. Stir butter into flour mixture, coating
each butter slice to separate it. Combine egg and 1 cup water. Add
egg mixture all at once to flour mixture. Mix quickly.

Transfer dough to lightly floured surface and knead 10 times. Press
and push pieces together to form a dough ball. Shape dough into a
rectangle, and flatten dough slightly.

On well-floured surface roll dough into 15x10 rectangle. Fold the two
short sides to meet in the center, then fold dough in half crosswise
to form 7.5x5 rectangle. Repeat the rolling and folding process one
more time.

Cover dough with plastic wrap and chill 20 minutes. Repeat rolling
and folding two more times. Chill 20 minutes more.

Meanwhile, in medium bowl, combine almond paste, granulated sugar,
brown sugar and egg whites. Beat mixture until smooth. Cover and
chill in refrigerator for 20 minutes.

Preheat oven to 375F degrees. Cut dough crosswise into four equal
portions. Roll one portion of dough into 12x10 rectangle. Cut into
four 10x3 strips. Spread 1 slightly rounded tablespoon of almond
paste mixture down the center of each strip. Roll up each strip
around the filling. Brush edges and ends with milk, then pinch to
seal.

Place rolls seam side down on ungreased baking sheet. Form each into
an "S" shape. Brush rolls with milk and sprinkle with granulated
sugar.

Bake in preheated oven for 25 to 30 minutes or until golden. Cool on
wire racks. Frost with powdered sugar glaze. To make glaze, combine
1 1/2 cups powdered sugar in medium bowl with 4 teaspoons milk and
almond extract. Stir in additional milk, if needed, to make glaze to
desired consistency.

Place cookies in layers separated by waxed or parchment paper in
airtight container. Store up to three days or freeze for up to three
months.