BANKET
My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!
Provided by BKET
Categories World Cuisine Recipes European Dutch
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
- Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
- In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
- Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
- Bake for 15 to 20 minutes, or until golden.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 12.1 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 64.1 mg, Sugar 6.3 g
BONKET (DUTCH ALMOND PASTRY)
This is a recipe I got from a Dutch friend who made this once when we were having coffee. I begged for the recipe and she graciously shared it with me! It's so good! Enjoy!
Provided by Recipe Junkie
Categories Bar Cookie
Time 45m
Yield 24-36 bars
Number Of Ingredients 16
Steps:
- Crust:.
- Cream butter and sugar; stir in egg and vanilla.
- Add flour and salt.
- Press into 9x13" pan.
- Almond Layer:.
- Beat eggs with sugar; add butter, almond paste and flavoring.
- Mix until as smooth as possible. (Almond paste is difficult to break down.).
- Pour over bottom layer.
- Sprinkle with chopped nuts.
- Bake about 25 minutes at 325 until firm and slightly browned.
- Topping:.
- Sift sugar and mix in salt.
- Add just enough water to thin to a pourable consistency.
- Drizzle topping over bonket while still hot.
- Cool completely before cutting into squares.
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