Wednesday, March 11, 2009
Banket - Dutch Almond Cookies
I have a long lasting love of Solo-brand fillings and pastes. My grandma's recipe box had a recipe card with "Solo Almond Kringel" and when she made it.... mmmm, this almond-filled breakfast pastry was like heaven on a plate.
When I tried the Almond Kringle myself, I was rewarded with not only a piece of the aforementioned heaven, but memories of my grandma to boot.
So, naturally, when I was craving an almondy treat (after the French Pear Tart left me wanting more of that almond taste), I bought myself a can of Solo Almond Paste and headed over to Solo's website. I wanted something portable so I started looking through the cookie recipes. And there it was, my soon-to-be new favorite cookie, the Bonket - Dutch Almond Rollettes.
Interestingly, when I googled "Bonket" I came up empty handed. It took a while to figure out that these are more commonly called "Banket", a Dutch cookie.
They're made up of an almond filling, which is stretched into a log and wrapped with a pastry dough that has been rolled out into a rectangle.
They looked so neat and tidy before baking.
They do spread during baking... oops, see where the filling has oozed out?
Once sliced, they are quite fragile. I wouldn't expect these would travel very well.
They are absolutely delicious, if you like almond. If you'd like to try them, you can find the recipe ----> here.
And no, I'm in no way affiliated with Solo, I just love their products. I've cheated and used their raspberry filling in layer cakes more times than I can count. (It's also awesome layered with cream cheese icing and used as a cake filling.)
OK, over and out!