Banket Best Recipes

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BANKET

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Banket image

This recipe is from my mother. It is the one she taught me with a slight tweak. In my home on the holidays one way to show someone or a family they were loved is by giving them a stick of banket as a gift. This recipe from what my mother told me goes back to before her mother, and brings a taste of the old country into the home for the holidays.

Provided by Jena Lewis

Categories     Dessert

Time 9h20m

Yield 12 sticks, 96 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1 lb unsalted butter
  • 1/4 cup unsalted butter
  • 4 cups flour
  • 1 cup cold water
  • 1 lb almond paste
  • 2 cups sugar
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 3 egg whites
  • 1/2 cup sugar

Steps:

  • Crust.
  • Mix butter and flour as you would pie crust.
  • add cold water.
  • place into 9" by 13" pan.
  • refrigerate over night.
  • Filling.
  • beat sugar, eggs and egg yolk together.
  • break up almond paste into egg mixture.
  • add lemon juice.
  • once mixed well place into 8" by 8" pan.
  • refrigerate over night.
  • Baking.
  • Divide both filling and crust into 12 parts.
  • roll crust into 8" by 3" strips.
  • roll filling into long hot dog shape and place on crust.
  • fold over the ends.
  • roll up.
  • Place on cookie sheet.
  • poke with fork.
  • brush with egg white.
  • Sprinkle with sugar.
  • Bake in oven at 425 degrees for 20 minutes or until crusts is golden brown.

Nutrition Facts : Calories 102.2, Fat 5.9, SaturatedFat 2.9, Cholesterol 19, Sodium 5.2, Carbohydrate 11.5, Fiber 0.4, Sugar 7, Protein 1.3

BONKET (DUTCH ALMOND PASTRY)

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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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