Saturday, December 1, 2012

Banket


Banket is a traditional Dutch treat that my family has enjoyed for as long as I can remember. 

It takes some work to make it, so you don’t see it around as much as you used to.  This recipe is from a friend at school – the closest I can get to my Grandma Hoekstra’s banket.  It was always out at Christmas, and it was sooooo good!  It can be frozen, but usually it’s totally consumed before there's a chance.   I tend to make this during the holidays, and make 8 sticks at a time.  I'll add some photos when I make it again this year.

Banket

1 cup almond paste                                       
¼ cup cornstarch
1 cup sugar                                                     
 2 cups flour
1 egg                                                               
1 cup butter
1 egg separated                                              
¼ cup water (ice cold)

Let paste, sugar, egg, egg yolk and cornstarch stand in bowl for 30 minutes. Preheat oven to 400°F.  Blend flour, butter and water in bowl like pie crust.  Dough may be refrigerated overnight if desired.  (I usually keep one part chilled in the refrigerator-while working with the other part)  When ready to prepare, divide dough into 2 equal parts.  Roll each part on floured board to 8”x 13” rectangle.  Cut lengthwise into 2 equal strips (4 strips, each 4”x 13”, in all.)

Prepare the filling by mixing the almond paste, sugar, eggs, and cornstarch.  Form into 4 cylinders, each 12” long and the diameter of a dime.  Place filling rolls on length of dough.  Fold over the ends and then the long sides, moistening one side to seal before pressing.

Place with the seam side down on cookie sheet.  Prick holes on top for air.  Beat egg white and brush the top of the rolls.  Bake for 14 minutes, then reduce heat to 325°F and bake for 20 minutes more, or until light brown.  Place each stick on a piece of cardboard cut to the right size, wrapped in foil, and wrap the entire stick tightly in plastic wrap.  

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