Dutch Almond Banket
Total Time
Prep: 60 min. Cook: 30 min.
Makes
10 servings
Ingredients
This recipe makes 8 rolls.
Pastry:
4 cups flour
1 teaspoon baking powder
4 sticks margarine
1 cup water
Filling:
2 cups sugar
1 pound almond or kernel paste, warmed about 1 minute in microwave
3 eggs (reserve one of the whites in separate bowl for later)
1 teaspoon lemon extract
1 cup flour
Directions
Pastry:
Mix flour and baking powder together. Cut in margarine thoroughly with pastry blender. Add water and stir with fork. Pour out of bowl and work dough together with hands to make a ball. Wrap in plastic wrap and refrigerate overnight.
Almond Filling:
Cut almond paste into sugar with pastry blender. Mix in eggs, lemon extract and flour with electric mixer until blended. Cover and refrigerate until ready to roll.
Assembling Banket:
(This sounds like more work than it really is!)
Cut chilled crust dough into 4 equal balls. Roll each ball on floured countertop to about 15”x8”. Trim edges to make straight and then cut in half lengthwise. Divide filling into eight equal pieces. Roll 2 of the filling pieces in long, thick pencil shaped pieces and place on crust strips. Roll crust around filling on each strip and seal. Place on large greased cookie sheet. Do the same with all dough and filling until you have 8 banket rolls (4 can go on each cookie sheet). Brush tops of rolls with slightly beaten egg white. Sprinkle with sugar. Bake ½ hour at 350 degrees, or until just barely tan. Wrapped sticks will freeze well baked or unbaked!
