Banket

This is a delicious Dutch pastry that I remember having since I was a young child.  My grandmas made it, my mom made it, and now I've been trying to perfect it, and hope to teach my daughter to make it, too.

Banket

1 c. almond paste

1 c. granulated sugar

1 egg

1 egg, separated

1/2 c. corn starch

2 c. all-purpose flour

 1 c. butter

1/2 c. water

Combine almond paste, sugar, egg, egg yolk and corn starch and let stand in bowl about 30 minutes.   Preheat oven to 400℉.  Put together the pastry dough. Cut cold butter into the flour until crumbs start to appear, and stir in water. 

 

I remember cutting cardboard strips to fit the sticks, and covering them in foil, and then wrapping the whole thing in plastic wrap.  You'll definitely want to store it tightly covered, and you can freeze it, but it never lasts long enough around our house for that!  Makes 4 13" sticks.