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"My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!"
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servings 202 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
  2. Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
  3. In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
  4. Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
  5. Bake for 15 to 20 minutes, or until golden.


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I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cu...

My mother made banket for years! I finally got the recipe from her about 3 years ago, I make it every Christmas, and it's gone in a flash. I love making banket and look forward to when I can m...

After years of making Banket for Christmas, and not getting the flaky crust I desired I tried this one and voila, it was great. Every time I take a bite I think of my Dutch gramdmother with her ...

This is such a great recipe. I followed the ingredient list, exactly, except I used an entire egg for brushing the crust instead of just an egg white. I skipped the almond extract, too. ( I actu...

I am in a dilema rating this recipe. If it were only for the taste, I'd give it five stars. However, I felt that this recipe was really not well explained at all. For someone who doesn't know ho...

This is the only recipe I use or even know of and everyone just loves it. If I don't have fresh almond paste I have used solo almond filling mixed with a tube of solo almond paste with success....

I have a recipe for Banket for years. It calls for 1/4 cup corn starch in the filling. I have also heard people use powered sugar in the filling instead of regular sugar. I don't use almond f...

Very yummy recipe! The pastry crust came out nice and flaky. One thing that should be added is to cut vent slits every inch and a half in the top. Also, I think it might come out a little better...

Loved this. I am not Dutch but live in Michigan were many remember this fondly from their moms or grandmas, so I wanted to be sure I did my research! I followed this to a "T", but mixed the doug...

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