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Banket

Rated as 4.72 out of 5 Stars
2

"My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!"
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Ingredients

servings 202
Original recipe yields 24 servings (4 strips)

Directions

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  1. 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.
  2. Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
  3. In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
  4. 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.
  5. Bake for 15 to 20 minutes, or until golden.

Nutrition Facts


Per Serving: 202 calories; 12.1 21 3.1 36 64 Full nutrition

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Reviews

Read all reviews 52
  1. 64 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cu...

Most helpful critical review

Okay, this is the first time I made anything like this. I used to watch my Michigan Grandma make Banket. Heres the thing, though, there seems to be some ingredients not in the dough. My dough...

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I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cu...

My mother made banket for years! I finally got the recipe from her about 3 years ago, I make it every Christmas, and it's gone in a flash. I love making banket and look forward to when I can m...

After years of making Banket for Christmas, and not getting the flaky crust I desired I tried this one and voila, it was great. Every time I take a bite I think of my Dutch gramdmother with her ...

This is such a great recipe. I followed the ingredient list, exactly, except I used an entire egg for brushing the crust instead of just an egg white. I skipped the almond extract, too. ( I actu...

I have been making these almond pastries for about 50 years. Friends and relations often ask me for more specific directions, so I wrote these out and thought I would share it here. 1. Divide t...

I am in a dilema rating this recipe. If it were only for the taste, I'd give it five stars. However, I felt that this recipe was really not well explained at all. For someone who doesn't know ho...

I have a recipe for Banket for years. It calls for 1/4 cup corn starch in the filling. I have also heard people use powered sugar in the filling instead of regular sugar. I don't use almond f...

This is the only recipe I use or even know of and everyone just loves it. If I don't have fresh almond paste I have used solo almond filling mixed with a tube of solo almond paste with success....

Very yummy recipe! The pastry crust came out nice and flaky. One thing that should be added is to cut vent slits every inch and a half in the top. Also, I think it might come out a little better...