Bonquet

2 cups all-purpose flour

1 cup chilled margarine, cut into cubes

½ cup cold water

½ pound almond paste

½ cup white sugar

1 egg

1 egg, separated

2 teaspoons white sugar, or more to taste

Place flour in a large bowl. Cut in margarine with 2 forks or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and sticks together when squeezed. Split dough into 3 portions, sealing each in plastic wrap.

Shred almond paste into a bowl using a grater. Add 1/2 cup sugar, egg, and egg yolk; mix well. Cover almond filling with plastic wrap. Refrigerate dough and almond filling, 8 hours to overnight.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Roll each portion of dough onto a floured work surface into a 4x12-inch crust. Lay crusts on the prepared sheet. Spread a strip of almond filling onto the center of each crust. Fold each side toward the center and pinch ends to seal in the filling. Flip bonquets over, folded side-down.

Poke holes down the middle of each bonquet, 2 inches apart. Beat egg white in a small bowl; brush over bonquets. Sprinkle 2 teaspoons sugar on top.

Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until golden brown, about 10 minutes more.