Banket (Dutch Almond Bars)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 80
- Amount Per Serving
- Calories: 111.6
- Total Fat: 6.4 g
- Cholesterol: 20.2 mg
- Sodium: 35.7 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
View full nutritional breakdown of Banket (Dutch Almond Bars) calories by ingredient
Introduction
A "Dutch" treat, usually made around Christmas (when almond paste is available in our stores). We also buy the paste and freeze it so that we can make banket for our school auction in April.Need 2 days to make this recipe. The 1st 2 steps takes only about 15-20 minutes. The second day takes about 15-30 minutes depending on how good you are at rolling out dough. Cook time is 20-30 minutes.
I never realized before how many calories are in one little piece. I've learned that I will have to eat this in moderation instead of eating half a stick (or a whole) at one sitting!! A "Dutch" treat, usually made around Christmas (when almond paste is available in our stores). We also buy the paste and freeze it so that we can make banket for our school auction in April.
Need 2 days to make this recipe. The 1st 2 steps takes only about 15-20 minutes. The second day takes about 15-30 minutes depending on how good you are at rolling out dough. Cook time is 20-30 minutes.
I never realized before how many calories are in one little piece. I've learned that I will have to eat this in moderation instead of eating half a stick (or a whole) at one sitting!!
Number of Servings: 80
Ingredients
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1 lb salted butter (I'd like to hear if if works with unsalted)
1 cup water
4 cups flour
1 lb almond paste (grated)
3 large eggs (beaten)
2 cups sugar
Directions
Dough: Mix butter, water & flour together. Refrigerate overnight so dough is firm.
Prepare filling by grating almond paste, and mixing that with 3 beaten eggs and 2 cups sugar. Cover and refrigerate overnight.
Next Day
Preheat oven to 400-425.
Divide dough equally into 8 parts. Roll out each part into roughly 14x5 inch rectangles. Wet short ends of rectangle and flip over filling. Wet all the remaining edges and roll loosely to seal into a banket stick. Brush tops with beaten egg white. Prick with fork every inch.
Bake 3 at a time on greased jelly roll pan for 20-30 minutes. Watch carefully so that it doesn't get too brown.
Allow to cool. If some of the filling has bubbled out take spoon and remove (throw away or eat it!).
Cut into 1 inch pieces, and enjoy!
Number of Servings: 80
Recipe submitted by SparkPeople user FORMERTEACHER.
Prepare filling by grating almond paste, and mixing that with 3 beaten eggs and 2 cups sugar. Cover and refrigerate overnight.
Next Day
Preheat oven to 400-425.
Divide dough equally into 8 parts. Roll out each part into roughly 14x5 inch rectangles. Wet short ends of rectangle and flip over filling. Wet all the remaining edges and roll loosely to seal into a banket stick. Brush tops with beaten egg white. Prick with fork every inch.
Bake 3 at a time on greased jelly roll pan for 20-30 minutes. Watch carefully so that it doesn't get too brown.
Allow to cool. If some of the filling has bubbled out take spoon and remove (throw away or eat it!).
Cut into 1 inch pieces, and enjoy!
Number of Servings: 80
Recipe submitted by SparkPeople user FORMERTEACHER.
Member Ratings For This Recipe
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43LBS2GO
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AMYLT82