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My review
Banket
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BKET
"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 202Original recipe yields 24 servings (4 strips)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 5365 Ratings
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Most helpful positive review
12/5/2007
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
12/15/2017
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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12/5/2007
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...
12/3/2004
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...
12/19/2001
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 ...
12/22/2009
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...
12/21/2013
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...
2/9/2009
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...
12/3/2007
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...
1/12/2008
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....
2/23/2004
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...