Dutch Almond Banket Pastry

Begin by combining the flour in a large mixing vessel; utilize a pastry blender or two sharp utensils to break down the cold butter into small, crumb-like pieces. Create a depression in the center of the mixture; add cold water and gently combine to form a cohesive dough. Be cautious not to overwork the mixture during this process. Refrigerate the dough.

Concurrently, preheat your oven to 450 degrees Fahrenheit (225 degrees Celsius). Grease multiple cookie sheets in preparation for the final product.

In a separate mixing container, blend together almond paste, eggs, 3/4 cup granulated sugar, almond extract, and salt until a smooth, consistent mixture is achieved.

Subsequently, divide the chilled dough into four equal portions; roll out each portion into a 15-inch long strip. Place the almond paste mixture along the center of each dough strip; roll up the dough and secure the ends with a pinch to prevent leakage. Position the rolled strips 2 inches apart on the prepared cookie sheet. Brush the tops with a beaten egg and sprinkle with granulated sugar.

Bake in the preheated oven until golden brown, approximately 15 to 20 minutes.