3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
5 to 6 tablespoons cold water
1/3 cup firmly packed brown sugar
1 (8-ounce) can almond paste
1 cup powdered sugar
1/4 teaspoon almond extract
Decorator sugar, if desired
Combine flour, sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened.
Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.
Heat oven to 375°F.
Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle. Cut into 4 (8x3)-inch strips. Place strips onto ungreased cookie sheets.
Combine all filling ingredients in bowl with fork until well mixed. Shape tablespoonfuls of filling into small logs; place down center of each strip. Moisten edges of strips with water. Fold pastry over filling; press edges together with fork. Prick tops in several places. Bake 14-17 minutes or until golden brown. Cool 2-3 minutes on cookie sheets; remove to cooling rack. Cool completely. Repeat with remaining pastry and filling.
Combine powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle glaze over cooled cookie strips. Sprinkle with decorator sugar, if desired. Cut strips into 2-inch lengths.
*Substitute 1 (7-ounce) roll almond paste.
Almond paste, in cans or tubes, is typically found near the pie filling at your grocery store.