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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.

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{{model.addEditText}} Print
  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 have been making these almond pastries for about 50 years. Friends and relations often ask me for more specific directions, so I wrote these out and thought I would share it here. 1. Divide t...

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...

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...

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....

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...

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