"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Banket Recipe

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This recipe for Banket, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Monday, September 29, 2008


1 lb. butter, cold and diced
4 c. flour
1 c. ice cold water
1/2 t. salt
3 eggs - beaten (save 1 egg white for top)
1 lb. almond paste, grated
2 c. sugar
1 t. real vanilla extract

For pastry: Blend butter, salt & flour well with mixer. Gradually add cold water until dough is a wet ball. Wrap in plastic wrap and refrigerate overnight. Divide into 8 equal parts and keep cold.
For filling: Mix eggs, almond paste, sugar and vanilla well. Cover and refrigerate overnight. Divide into 8 equal parts.
Roll out dough into long rectangular shapes. I've been told the secret to flaky pastry is to roll out, fold in each end to the middle, rotate dough, and roll out again. Place filling down center of dough, about the thickness of your thumb. Roll tight, fold each end in and seal with your fingers dipped in cold water so filling does not come out during baking.
Place 4 sticks on large cookie sheet lined with parchment paper or silicone mat. Brush tops with egg white and sprinkle with sugar (optional).
Bake 425 for 10 minutes, then reduce to 350 and bake 15-20 minutes more until golden brown.

Personal Notes:
Personal Notes:
I still try to perfect this every year!




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