Combine powdered sugar, almond paste, 1/3 cup plus 2 tablespoons flour, rose water, and the egg white in a large bowl. Knead gently until dry ingredients are moistened.

Turn the dough out onto a lightly floured surface. Knead until smooth (about 6 minutes); add enough of remaining flour, 2 teaspoons at a time, to prevent dough from sticking to hands. Roll dough to 1/8-inch thickness on a lightly floured surface. Using a petite cookie mold with 1-1/4-inch-square imprints, press mold firmly into dough to imprint.

Remove the mold; cut the cookie squares apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper). Cover with a towel, and let stand at room temperature in a cool, dry place for 24 hours to dry.

Bake cookies at 275 degrees for 12 minutes. Let cool on wire racks. Yield: 7-1/2 dozen (serving size: 1 cookie).

Per serving: 24 Calories; 1g Fat (25% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium