Dutch Banket (Almond Pastry)

Years ago when my stepdad was a resident in Grand Rapids, Michigan he discovered Dutch banket (pronounced bahn-KET) at a local bakery. The combination of almond paste and pastry dough was seemingly unforgettable, and a few months ago he tracked down the recipe and baked some up. Airy and flaky with a dense filling, the resulting long rolls are sliced up into individual pieces before serving. A slice makes for the perfect accompaniment to a cup of tea, or so I’ve heard!

Ingredients

Dough
• 2 C all-purpose flour
• 1 C (2 sticks) cold butter
• 1/2 C cold water

Filling
• 1 C almond paste (8 oz)
• 3/4 C sugar
• 1 tsp almond extract
• 1 egg
• dash of salt

Topping
• 1 egg white
• 1/4 C sugar
• sliced almonds (optional)

Preheat oven to 425º. In a medium sized bowl, cut the butter into the flour and combine until mixture is crumbly. Make a crater in the center and slowly add the cold water to the mixture. Mix well and add small amounts of additional flour until dough becomes smooth and forms a ball. Chill in the refrigerator.

Onto the filling. Combine almond paste, sugar, almond extract, and egg together in a mixing bowl. Using either a stand or hand mixer, combine until mostly smooth.

Divide dough into four parts. Roll on portion into a ball and place it on a flour-covered surface. Using a rolling pin, roll the dough into a long rectangle that measures about 12-inches by 3-inches. Spoon one fourth of the filling into the center of the dough, leaving about an inch on all sides. Fold the ends over first, then bring up the sides and pinch the dough together (you may want to wet your fingertips with water for a better seal). Repeat the process three more times for the other portions of dough and filling. Place the rolls onto a greased baking sheet, sealed side down.

Whisk egg white, then brush generously over each roll. Sprinkle with sugar and add sliced almonds if desired. Bake for 15-20 minutes or until a light golden brown.

4-Ingredient Cracker Candy

Also known as Christmas Crack because it’s so difficult to stop eating, I’m sure this confection has crossed your lips at some point. My mom has made it every December for years, whether to include in a cookie swap, gift to coworkers, or just have on hand at home for guests. I asked her to show me how she makes it and was completely surprised that so little went into something so delicious – there are only four ingredients!

Ingredients
• 1 tube of Saltines, about 40 crackers
• 1 C butter, salted or unsalted but not margarine
• 1 C + 2 Tbsp firmly packed brown sugar (we used light)
• 1 bag semi-sweet chocolate chips
• 1/2 – 3/4 C toasted chopped pecans or toasted chopped almonds (optional)

Preheat the oven to 350-degrees. Cover a standard sized cookie sheet with foil, then spray with non-stick cooking spray. Line crackers end-to-end, breaking to fit the ends and sides if necessary.

In a saucepan melt the butter on low heat, then add brown sugar and crank it up to medium. Continue stirring until boiling, then boil for 3 minutes. Pour over crackers, spreading evenly and working quickly before it begins to set.

Place cookie sheet in the oven and bake for 5 minutes or until crackers look like they’re jumping up and down and bubbles appear on the surface. Remove and spread chocolate chips as evenly as possible over the top, then place a sheet of foil over the pan and allow to melt for about 3 minutes. (Or you can pop it back in the oven for 1 minute.)

Spread melted chocolate over the top evenly. Add nuts to top if you prefer, then replace foil and refrigerate until set. Once ready break into snack-sized pieces – the individual crackers act as a great guide. If you’re feeling adventurous try replacing the Saltines with graham crackers or adding something festive on top, like sprinkles or edible gold stars. They look great packaged up in glassine bags and will keep in an airtight container for several weeks.