Dutch Banket

This recipe is part of my Dutch heritage. My mom and grandmothers made it every Christmas as a special treat!

Ingredients

2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

1 cup butter cold

½ cup ice water

1 ½  cups almond paste

2 eggs

¾ cup white sugar

¼ tsp. almond extract

Pinch of salt

1 egg white beaten

Directions for Dough

1. In a large bowl, cut cold butter into flour until mixture has a crumb-like texture. Make a well in the center. Add ice water. Mix together until the mixture forms a ball. Do not overmix. 
2. Roll out dough into long oblong, fold in thirds and let rest in refrigerator at least 20 minutes.
3. Repeat step 2 twice more, letting dough rest in refrigerator at least 20 minutes each time.

Filling

1. In food processor, pulse almond paste and sugar together until finely grated.

2. Remove to medium mixing bowl and blend together with eggs, almond extract and salt. Refrigerate for 20 minutes.
3. When ready to bake, preheat oven to 450* degrees.

4. Divide dough in four parts and roll each into 15x 6 inch strips. Place filling along center of each long strip of dough leaving 1/2 to 1 inch at each end. Fold dough loosely** over filling and pinch ends to seal. (It helps to use water to seal the seam.)

5. Place rolls two inches apart on cookie sheets with parchment paper or on baking stone.

6. Brush with egg white.

7. Bake for 15-20 minutes or until golden.

*If using baking stone, preheat to 425 and bake for twenty minutes. 
**The filling will expand as it bakes and will bleed out if the dough is wrapped too tightly around the filling. That's OK, because the bleed out makes for a great snack : )

Here is a good variation. Make in the shape of a wreath and decorate.