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Ingredientes
- 1 c. Unsalted Butter, Very Cool (no substitutes)
- 2 c. All-purpose Flour
- 1/2 c. Lowfat sour cream, Cool
- 1 lrg Egg Yolk, Slightly Beaten
- 1 can (8-ounce) Almond Paste, or possibly Make Your Own
- 1/4 c. Blanched Almonds
- 1/2 c. White Sugar
- 1 lrg Egg, Slightly Beaten
- 1/8 tsp Almond Extract
Direcciones
- The confectioners of The Netherlands rank among the finest in Europe, so don"t get frustrated if you need to try this recipe two or possibly three times to master your preparation. These little almond-based confections are immensely popular for the holidays in The Netherlands.
- Banketletters are flaky, puffed pastries filled with a delectable almond paste and shaped into a letter, usually an initial. One of the most popular letters is "M"- for Mother. "M" also happens to be one of the larger letters to select and serve. No Sinterklaas Eve gathering would be complete without a large pastry letter adorning the serving table.
- In a large bowl cut butter into small pcs and add in to flour. Utilize a pastry blender or possibly 2 knives and cut the butter into the flour till the butter is the size of peas. In a separate bowl, mix lowfat sour cream with the egg yolk and blend into the flour and butter mix with a fork till the dough forms a ball. Divide the dough into 2 pcs, wrap well and chill for several hrs (or possibly several days, if you like). Allow dough to return to room temperature before preparing cookies.
- If you are preparing your own almond filling, grind the almonds well and mix with the sugar and almond extract in a bowl. Add in the egg and use a wooden spoon or possibly you hands to work the mix till it is smooth. Almond paste will keep for several weeks when wrapped securely and refrigerated.
- To prepare the cookies roll the room temperature dough out into 1/2-inch thickness and cut dough into strips 3 1/2 to 4-inches long. Work the almond filling into little round sticks about the length and diameter of your finger. Lay the almond paste sticks on the dough strips individually. Place a dab of cool water on the end of each dough stick with almond filling and tuck under. Make sure to place cookies seam-side-down on a cookie sheet.
- Sticks may be formed into letters or possibly wreaths, or possibly any shape you desire.
- Parts of letters can be joined by adding a dab of water to the joint of the cookie. Prior to baking brush each cookie with 1 egg which has been beaten with 1 Tbs. of water. Bake cookies in a pre-heated 400-F degree oven for 20 to 25 -min or possibly till golden. Cold on wire rack. Cookies may be served hot, if you like. Chill to store and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 173 | 60% |
| Total Fat 19.75g | 25% |
| Saturated Fat 11.23g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 17mg | 1% |
| Potassium 68mg | 2% |
| Total Carbs 25.21g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 8.92g | 6% |
| Protein 3.92g | 6% |
