Monday, December 7, 2009


This Dutch Banket recipe is from my husband's grandma. It's a family tradition and we fight over them until the last bite.

1 lb Almond paste, room temperature
1 c Sugar
2 T Cornstarch
2 Eggs (save 1 of the egg white for top)
1/2 t Lemon extract
Mix together and chill overnight. Make into 4 balls.

2 c Flour
1 c Butter
1/3 c Ice water

Mix together and separate into 4 balls. Cover and let sit in the fridge overnight.

Flour surface and rolling pin well and roll out pastry into 2” wide lengths and thin like a pie crust (thick enough to roll). Flour hands and roll paste into log shape and place in the center of dough. Fold pastry over filing and press dough seam to seal (can use cold water seal ends). Repeat with other 3 sections.

Place on greased cookie sheet. Brush pastry with reserved egg white. Can sprinkle sugar on top if desired. Bake at 425 for 10 minutes and turn oven down to 375 for 10 more minutes until light brown.

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