Banket
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 cup butter
- ¼ teaspoon almond extract
- ½ cup water
- 1 pinch salt
- 1 ½ cups Williams almond paste
- 1 egg white, beaten
- 2 eggs
Method
In a large bowl, cut cold butter into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not over mix. Chill dough. Preheat oven to 450°F. Grease cookie sheets In a medium bowl, blend together almond paste, eggs, ¾ cup sugar, almond extract and salt. Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white and sprinkle with the remaining sugar. Bake for 15 to 20 minutes, or until golden.
