Banket Almond Roll Recipes

BANKET (ALMOND ROLL)

Banket (Almond Roll) image

This is my husbands trademark recipe! He immigrated to the US after we married (from Holland) and 'brought to here' some of his most loved recipes from back home that he wasnted to continue to make here. This is one of his (and my) favorites. Keep in mind that it's a very sweet almond roll... so you don't want to take HUGE pieces when slicing. It's really good with a nice hot cup of coffee! It also makes quite a bit, so we enjoy making it around the holidays and giving a few of the 'rolls' to family! I hope you enjoy it as much as we do.

Provided by ErikaNY

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup butter, cold
1/2 cup cold water
1 1/2 cups almond paste
2 eggs
3/4 cup white sugar
1/4 teaspoon almond extract
1 pinch salt
1 egg white, beaten
sugar, for top

Steps:

In large bowl, cut cold butter 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. Don't overmix! Chill dough.
Preheat ovem to 450 degrees. Grease cookie sheets (2).
In a medium bowl, blend together almond paste, eggs, sugar, almond extract and salt.
Divide dough in 4 parts, and roll into 15" 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 white, and sprinkle with sugar.
Bake for 15-20 minutes or until golden brown.
Cut into slices when cooled a little, and enjoy!

Nutrition Facts : Calories 1211.2, Fat 72.8, SaturatedFat 32.3, Cholesterol 227.8, Sodium 423.9, Carbohydrate 126.2, Fiber 5.8, Sugar 68.8, Protein 18.6

BANKET

Banket image

My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!

Provided by BKET

Categories World Cuisine Recipes European Dutch

Yield 24

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup butter
½ cup water
1 ½ cups almond paste
2 eggs
¾ cup white sugar
¼ teaspoon almond extract
1 pinch salt
1 egg white, beaten

Steps:

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.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 12.1 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 64.1 mg, Sugar 6.3 g

BONKET (DUTCH ALMOND PASTRY)

Bonket (Dutch Almond Pastry) image

This is a recipe I got from a Dutch friend who made this once when we were having coffee. I begged for the recipe and she graciously shared it with me! It's so good! Enjoy!

Provided by Recipe Junkie

Categories Bar Cookie

Time 45m

Yield 24-36 bars

Number Of Ingredients 16

Ingredients

3/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup sugar
1 teaspoon almond flavoring
3/4 cup pure almond paste, cut into very small pieces
1 pinch salt
2 tablespoons butter, melted
1/2 cup pecans (or more if desired) or 1/2 cup walnuts, chopped (or more if desired)
1/4 cup powdered sugar
1 pinch salt
water, to thin

Steps:

Crust:.
Cream butter and sugar; stir in egg and vanilla.
Add flour and salt.
Press into 9x13" pan.
Almond Layer:.
Beat eggs with sugar; add butter, almond paste and flavoring.
Mix until as smooth as possible. (Almond paste is difficult to break down.).
Pour over bottom layer.
Sprinkle with chopped nuts.
Bake about 25 minutes at 325 until firm and slightly browned.
Topping:.
Sift sugar and mix in salt.
Add just enough water to thin to a pourable consistency.
Drizzle topping over bonket while still hot.
Cool completely before cutting into squares.

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