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Banket Squares (Almond Bars) Recipe

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This recipe for Banket Squares (Almond Bars) is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
CRUST:

1/2 tsp. baking powder
1 c. cold water
4 c. flour
1 tsp. salt
1 lb. butter



FILLING:

3 beaten eggs
1 tsp. lemon juice
1 tsp. corn starch
4 dutch rusk (crushed)
2 c. white sugar
1 lb. almond paste

Directions:
Directions:
CRUST: Mix like a pie crust. Put dough into a bread pan and refrigerate over night. Take out of refridgerator 2 hours before baking. Lift the dough out of the bread pan and slice into 10 sections. Roll out one section at a time, on a well floured board, into strips, 12 inches long and 4 inches wide.








FILLING: In mixer, beat the eggs, lemon juice, sugar, corn starch, and rusk. Turn mixer to low and beat in the almond paste (broken into small pieces). Beat until smooth. Refrigerate over night .Take out when ready to bake.
Place filling by the spoonful onto the pastry. Roll one end over and then the other end and brush with water and pinch shut. Poke with a fork and brush with a beaten egg white and sprinkle with sugar.












Put on a cookie sheet covered with foil. Bake for 20 minutes in a 425º oven. Reduce heat to 325º and bake 20 minutes longer or until light brown.














Any thing left of this almond filling can be used as the almond paste in the Speculaas Bars found in this cookbook as well.

Personal Notes:
Personal Notes:
I generally roll out about 120 of these at Christmas time.

 

 

 

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