Banket is a traditional Dutch Christmas treat. Made with a puff pastry-like dough filled with an almond paste mixture, then baked to a golden brown. My husband’s parents are both Dutch and this is something that is served every Christmas.
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper and set aside
To make the crust:
- In a large bowl, cut cold butter into the flour until the mixture has a crumb-like texture. Make a well in the center, and add the ice-cold water. Mix together until the mixture forms a ball. Be careful not to over-mix!
- Turn the dough onto a lightly floured surface, and divide the dough in eight pieces. Form each piece into a rectangular shape about 1 inch thick and wrap in plastic wrap.
- Refrigerate for about 30 minutes or up to overnight before rolling out.
- In a medium bowl, blend together almond flour, eggs, sugar, almond extract, and salt until well combined. Divide filing into eighths and roll into 12 inch logs and refrigerate for 20-30 minutes.
- Roll pastry into 15" by 4” strips.
- Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal
- Place strips 2" apart on cookie sheets. Brush with egg wash.
- Bake for 20-25 minutes or until golden brown.
- Allow the banket to cool completely before cutting.
Cut into slices when cooled a little, and enjoy!