Dutch Letter Pastry

Make the dough: In a large bowl, combine flour and salt. Add cold cubed butter and work with fingertips or a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add water: Gradually add ice water, mixing with a fork until dough just comes together. Don't overwork - some butter streaks are good. Shape into a rectangle, wrap in plastic, and refrigerate 1 hour.

Make the almond filling: In a food processor, combine almond paste, sugar, egg, and almond extract. Process until smooth and spreadable. Transfer to a bowl and refrigerate until needed.

Roll the dough: On a floured surface, roll chilled dough into a large rectangle, about 1/4-inch thick. Fold into thirds like a letter, turn 90 degrees, and roll again. Repeat this process twice more, chilling 15 minutes between folds if dough gets soft.

Cut the strips: Roll dough to 1/8-inch thickness. Cut into strips about 3 inches wide and 12 inches long. You should get approximately 12 strips.

Add the filling: Roll almond filling into thin logs slightly shorter than the dough strips. Place a log of filling along the center of each strip.

Seal the letters: Fold dough over filling, overlapping slightly. Press edges to seal. Shape each filled strip into an S-shape (or the letter of your choice - traditionally the initial of your family name).

Prepare for baking: Preheat oven to 400°F (200°C). Place shaped letters on parchment-lined baking sheets. Brush with beaten egg and sprinkle with coarse sugar.

Bake: Bake for 20-25 minutes until deep golden brown and flaky. The pastry should be puffed and the layers visible. Cool slightly before serving - they're best warm.

Serve Pella-style: Serve warm with a cup of strong coffee. In Pella, Dutch Letters are enjoyed at breakfast, with afternoon coffee, or as a special treat during the famous Tulip Time festival each May.