Banket (Dutch Almond Dessert) Recipe

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Banket (Dutch Almond Dessert)

From Dorothy McNett's recipes at This uses almond paste which can be purchased, or you can easily make your own almond paste, see recipe for Almond Paste.

2 cups all purpose unbleached flour
pinch of fine sea salt
1 cup unsalted butter, cold
1/2 cup cold water

1 1/2 cups almond paste
2 eggs
3/4 cup sugar
1/4 teaspoon almond extract
pinch of salt
1 egg white, for brushing on the top
sugar for sprinkling

Preheat oven to 450 degrees. Line baking sheet with silicone mat, or oil the baking sheet. Set aside.
Combine the flour, salt, and cold water to make a crumb like mix, either using your hands or using the food processor. Add the water to make a dough, but do not overmix. Set aside.
In a bowl combine the almond paste, eggs, sugar, almond extract and a pinch of salt. Now divide the pastry dough into 2 parts and roll into 8 - 10 inch strips. Place on baking sheet about 3 inches apart. Flatten out to about 12 inch thick. Place the almond paste filling along the center of each and roll up, sealing the edges. Whisk up the egg white and brush over the top and sprinkle with a little bit of sugar. Bake 15 - 18 minutes. Allow to cool and then slice and serve.

Recipe created 2015-07-13.

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