This might be one desert that creates an irresistible urge to devour on whatever holiday evening it is served.
Every late November, the day after Thanksgiving my mother bought a five pound can of Almond paste from the Dutch store where my grandmother lived in Grand Rapids Michigan. Originally in the 1970's as I remember the store it was the main floor of a little house in what felt like an industrial part of town. The friendly Dutch owners lived upstairs and in great hospitality always gave us treats when we visited. Now the store can be found for worldwide international shipping and is known as Peters Imports, I believe it is still in the family. \
In my family any of the almond pastry goodies were always the first treats to disappear.
To make the treat start with a buttery pastry crust. Roll it out to shape and add the almond paste in the middle and roll it closed. Top it with a brushed egg, bake at 400 then cool. Drizzle icing over it. Mom put those suspecting maraschino cherries on top for decoration but that's for you to dare.
1 cup almond paste
egg beaten to brush on top, together with 1 tablespoon of water
Every late November, the day after Thanksgiving my mother bought a five pound can of Almond paste from the Dutch store where my grandmother lived in Grand Rapids Michigan. Originally in the 1970's as I remember the store it was the main floor of a little house in what felt like an industrial part of town. The friendly Dutch owners lived upstairs and in great hospitality always gave us treats when we visited. Now the store can be found for worldwide international shipping and is known as Peters Imports, I believe it is still in the family. \In my family any of the almond pastry goodies were always the first treats to disappear.
To make the treat start with a buttery pastry crust. Roll it out to shape and add the almond paste in the middle and roll it closed. Top it with a brushed egg, bake at 400 then cool. Drizzle icing over it. Mom put those suspecting maraschino cherries on top for decoration but that's for you to dare.
2 cups sifted all-purpose flour
1/2 t. salt
1 c. (2 sticks) cold butter
1⁄4 cup ice water
3⁄4 cup sugar
1 egg, lightly beaten
icing
Instructions
Mix 1/2 teaspoon salt in 2 cups flour
Cut 1 cup of cold butter into small pieces and add to the flour
Add ice water gradually, mixing well
Refrigerate to chill thoroughly
Combine egg, sugar, and almond paste; refrigerate to chill.
Preheat oven to 400° F.
Divide dough into two to four portions, depending on your crust thickness preference
Onto a lightly floured board, roll each portion into a 12 x 4-inch rectangle
Turn out the almond mixture and shape into four rolls about 11 inches long placing each roll onto each pastry rectangle
Brush one long edge with water; roll pastry around filling, rolling toward wet edge. Place rolls, seam side down, on ungreased baking sheets. Prick with fork and brush with diluted egg yolk, if desired. Bake 15 minutes. Reduce oven temperature to 325° F and bake 20 minutes longer. When rolls are cool, cut into 1/2-inch slices.
from: https://www.solofoods.com/recipes/dutch-banket
Cut 1 cup of cold butter into small pieces and add to the flour
Add ice water gradually, mixing well
Refrigerate to chill thoroughly
Combine egg, sugar, and almond paste; refrigerate to chill.
Preheat oven to 400° F.
Divide dough into two to four portions, depending on your crust thickness preference
Onto a lightly floured board, roll each portion into a 12 x 4-inch rectangle
Turn out the almond mixture and shape into four rolls about 11 inches long placing each roll onto each pastry rectangle
Brush one long edge with water; roll pastry around filling, rolling toward wet edge. Place rolls, seam side down, on ungreased baking sheets. Prick with fork and brush with diluted egg yolk, if desired. Bake 15 minutes. Reduce oven temperature to 325° F and bake 20 minutes longer. When rolls are cool, cut into 1/2-inch slices.
from: https://www.solofoods.com/recipes/dutch-banket
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