Dutch Marzipan Sticks

1 pound butter or margarine
4 cups sifted all-purpose flour
1/4 cup ice water
2 (8 ounce) cans or rolls almond paste
1 egg
1 cup granulated sugar
1 egg white, slightly beaten

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 together.
Refrigerate overnight.

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.
Divide pastry 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.
Cool completely on racks.
Store tightly covered.