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Dutch Letterbanket

Holidaycooking's picture
Ingredients
  Almond paste 8 Ounce (1 Can/ 1Cup)
  Egg 1
  Sugar 1⁄4 Cup (4 tbs)
  All purpose flour 3 Cup (48 tbs)
  Salt 3⁄4 Teaspoon
  Butter/Margarine 1 1⁄2 Cup (24 tbs)
  Ice water 2⁄3 Cup (10.67 tbs)
  Egg yolk 1
  Water 1 Tablespoon
Directions

For filling, in a bowl combine almond paste, the egg, and sugar; mix well.
Cover filling; chill well while preparing dough.
Stir together flour and salt.
Cut in butter or margarine till mixture resembles coarse crumbs.
Add ice water, a tablespoon at a time, till dough is moistened.
Shape dough into a ball; cover.
Let stand 30 minutes for easier rolling.
Divide dough in thirds.
On lightly floured surface roll one part to a 12x6-inch rectangle.
Cut in half lengthwise, forming two 12x3-inch strips.
For each strip, roll 3 tablespoons of the almond filling to an 11-inch log on a very lightly floured surface.
Place one log in center of each strip.
Moisten edges of dough with a small amount of water.
Fold dough over filling; seal side seam and ends.
Place long rolls on an ungreased cookie sheet.
Roll each of the remaining parts of dough to an 8-inch square.
Cut each square into four 8x2-inch strips.
For each strip, roll about 1 tablespoon of the filling to an 8-inch log.
Place a log on each strip; moisten and seal as for long rolls.
Shape into desired letters.
Place on ungreased cookie sheets.
Combine the egg yolk and the 1 tablespoon water; brush on letters and long rolls.
Bake in 375°F oven for 30 to 35 minutes for letters and 40 to 45 minutes for long rolls.
Cool.
Cut long rolls into 1-inch pieces.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian

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