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300g of white almonds
300g of sugar
1/4 lemon skin, grated
1 free-range egg
a small knob of butter, melted
1 roll of ready-made puff pastry
1/2 free-range egg, beaten
For a home-made Dutch Banketstaaf of course you make the almond paste yourself, otherwise you could just go to a bakery instead. We would also prefer to make the puff pastry ourselves, but that is just a step too far in the busy Sinterklaas time. Making your own puff pastry requires practice because it is not easy, so we go for 1 out of 2. Freshly made almond paste is not at all difficult to make, quickly made and so delicious! But ... you have to start 1 to 4 days in advance because the longer the rest, the tastier the paste!
How to make fresh Dutch Almond paste
Place almonds, sugar and zest in the food processor then blitz.
Add 1 beaten egg and the melted butter then blitz.
Spoon the paste onto your workspace then knead it firmly.
Shape the almond paste into a roll and wrap it in cling film.
Allow the almond paste to rest in the fridge from 1 up to 4 days.
How to make two Dutch Banketstaven
Cut the puff pastry lenghtwise in two halves.
Cut the almond paste in half in the same way.
Roll the paste into two long thin cylinders.
Place an almond paste cylinder on each half of the puff pastry.
Fold the short sides over.
Fold one long side over.
Moisten the edge of the other side.
Roll up and close the edge firmly.
The seam of the dough lies on the underside. Put the banketstaven 30 minutes in the refrigirator meanwhile preheat the oven to 220°C
Brush egg wash on the banketstaven.
Bake the pastry in 25 - 30 minutes golden brown.
Allow the banketstaven to cool on a rack.
One banketstaaf we make into a present.
The second one we eat tonight.