Banket
Makes
8 sticks
Filling:
1
pound almond paste
2
cups sugar
3
eggs
Pastry:
4
cups flour
1-pound
margarine
1-cup
water
Let
paste, sugar and eggs stand in a bowl for 30 minutes. Blend flour, oleo and
water to feel like piecrust, dough may be refrigerated overnight if desired.
Divide dough into 4 equal parts. Roll on floured board to 8x13 inches. Cut
strips lengthwise into 2 equal strips (4x13 inches). Prepare the fillings by
mixing the almond paste with sugar and eggs. Form the filling into cylinders 12
inches long, about the diameter of a dime. Place filling the length of the
dough. Fold over ends, and then the long sides, moistening 1 side to seal
before pressing closed. Place seam side down on cookie sheet. Brush the tops
with milk or egg white. Bake in 425-degree oven for 10 minutes. Prick holes on
top with fork and continue baking for 10 more minutes at 375 degrees or until
light brown.
Joanne
Bakker