Almond Banket

Ingredients

  1. Pastry Ingredients:
  2. 3 cups all-purpose flour
  3. 3 sticks (1 ½ cups) butter, chilled and cut into small pieces
  4. 1 teaspoon lemon rind
  5. 1/2 cup ice water plus 3 tablespoons
  6. Filling Ingredients:
  7. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
  8. 10 tablespoons sugar
  9. 2 eggs (separated)
  10. 2 tablespoons cornstarch
  11. Garnish: cinnamon sugar
Yes, it is spelled Banket – an almond paste filled pastry from Holland. This pastry is sometimes referred to as a Banket Letter’ because the long rolls can be shaped into letters of the alphabet.

Time

75 minutes to assemble
30 minutes to bake per tray

Yield

6 x 14 inch Bankets

Directions

  1. Preheat oven to 350°F. Grease and flour cookie sheets or line with parchment.
  2. TO MAKE PASTRY: Use a food processor fitted with metal blade and add flour, butter and rind. Pulse until mixture has a small crumb-like texture. Add ice water and mix until dough will press together into a ball. Divide into 6 equal portions. Shape into 5 X 2 inch (approx.) rectangles. Wrap and refrigerate.
  3. TO MAKE FILLING: Add Almond Paste (grated using large hole side of a box grater), sugar, egg yolks (reserving egg whites) and cornstarch to food processor. Mix until the filling comes together. Cut into 6 equal portions. Roll each portion into a 12 inch rope (just like modeling clay). Lightly flour your hands if sticking. Place rolls on a tray, cover and set aside.
  4. Beat egg whites with one teaspoon of water until frothy. Set aside.
  5. On a lightly floured surface, roll one piece of refrigerated dough into a 3 X 13 inch strip. Center one Almond Paste rope on dough strip about one inch in from edge. Brush short ends with egg white and fold in.
  6. Roll up long way, jelly roll style and trim to fit almond paste rope. Brush long edge with egg white and pinch seams together. Repeat until all bankets are rolled. At this point one can shape into letters or keep straight.
  7. Place bankets 2 inches apart, seam side down, on cookie sheets. Brush with egg whites and sprinkle with cinnamon sugar. Prick with a fork every inch, deep enough to pierce the dough and just touch the filling.
  8. Bake for 30 minutes or until golden brown. Cool sheets on cake racks. When bankets are cool, gently release from pan and wrap well. Cut into desired pieces to serve.

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817