Holiday Almond Marzipan Delight

Combine butter and flour in a mixing bowl using a pastry cutter or forks until the mixture reaches a coarse, pea-like consistency. Gradually introduce ice-cold water into the mixture, stirring gently until it forms a cohesive ball that can be molded. Place this pastry ball in a separate container and cover with plastic wrap. In another bowl, combine almond paste, sugar, eggs, and almond extract; cover the bowl with plastic wrap as well. Allow both mixtures to rest in the refrigerator for 8 hours or overnight.

Preheat your oven to 400 degrees F (200 degrees C). Grease two baking sheets with a small amount of oil. Divide the pastry mixture into 10 equal parts. Using a rolling pin, shape each portion into long, thin strips measuring approximately 4x12 inches. Divide the almond paste mixture into 10 portions and use your hands to form each portion into a snake-like shape. Place each almond 'nake' at the center of each pastry strip, then fold the dough over to seal the edges and close the ends. A small amount of water will help hold the seal in place. Arrange the rolls, seam-side down, onto the prepared baking sheets. Using scissors, cut slits into each roll every 2 inches.

In a small bowl, whisk together egg whites and water until well combined. Brush the mixture over the pastry rolls to coat them evenly.

Bake the rolls in a preheated oven for 20-25 minutes, or until they are lightly browned. Remove the rolls from the oven and allow them to cool completely before slicing.