Last week my grandma-in-law taught me (along with my mother-in-law and sisters-in-law) how to make Banket. (For those of you who are not dutch, this is a dutch pastry using almond paste.) Since this was the first time I have ever made it, I thought I would give it a try again on my own so I would get some practice making this dutch pastry. Note this recipe needs to refrigerate overnight before completing.
4 C flour
1/2 tsp salt
1 lb – 1/2 butter & 1/2 Imperial (cut into chunks)
1 C ice water
Use pastry blender to mix the first four ingredients together. Add water slowly and continue to blend. Continue mixing using your hands and quickly form a solid ball. (The less you mess with it, the better.) Spread dough out in pie plate and refrigerate overnight.
1 lb almond paste (shredded)
1 1/2 C sugar
3 eggs beaten (save 1 egg white)
2 tsp corn starch
couple drops almond extract
Mix all above ingredients together with large spoon pressing down to smooth out paste. Spread this also in a different pie plate and refrigerate overnight.
Divide each pie plate into ten portions evenly. Shape 1/10 of the dough portion into a bean shape and roll to about 10 inches long by 3 inches wide (about 1/2 inch thick). Roll 1/10 of the filling into the thickness of the size of a thumb and as long as the pastry, place on rolled-out dough. Roll up and seal with cold water. Brush with egg white (slightly beaten), prick each roll four times with a fork and sprinkle with sugar.
Bake at 400 degrees for about 30-35 minutes or until tops are golden brown. Cool on cooling rack. Once cool, place on tin foil covered cardboard and wrap with saran wrap and tin foil.