Banket

Dough Filling 1 pound of almond paste 2 eggs 2 cups sugar 1 teaspoon vanilla To Finish 1-2 Egg yolks

For the dough, mix together the flour, sugar, salt and baking powder. Add the pieces of cold butter and cut into the flour mixture with a pastry blender (you can also use two forks or even your fingers, but work fast, you don't want the butter to get too warm) until the butter is about pea sized. Make a well in the middle and add cold water, mix until a shaggy dough is formed, don’t over mix. Wrap in plastic and refrigerate overnight. For the filling, break up almond paste in a bowl. Add eggs, sugar, and vanilla. Mix well. Cover bowl with plastic wrap and refrigerate overnight. The next day cut divide both the dough and the filling into 8 equal portions, use a scale if you have it. Take one piece of dough and roll out into a long, thin rectangle, approximately 13x4 inches. Place one piece of filling on the rolled out dough, spreading it along the length of dough, a little closer to one side, forming an even line. Roll up the long way, folding the ends under. Pinch together slightly so the filling doesn’t ooze out. Dock the rolls with a fork, brush with egg yolks. At this point you can stick the pans in your freezer until the Banket is frozen hard. Then you can wrap them up and bake off as needed. Bake at 400 degrees for 25-30 minutes (I do about 30 minutes when baking from frozen) until golden brown. Let cool before slicing into 1-2 inch pieces, enjoy!