I remember BANKET!

I remember this recipe from a friend of my mother's and sister's friend. The recipe was called Banket. I believe this was the recipe. Annetta took the time to show us how to make this pastry. Since then, almond paste has been a favorite of mine. In this recipe almond paste is rolled up in pastry dough and baked off. Watch out, there is alot of butter. It does not stop Paula Deen.

Ingredients:

4 c flour

2/3 c ice water

1 pound butter

1 pound almond paste

2 eggs

2 cups sugar

1 tsp lemon extract

Cut butter into flour until mixture is coarse and granular. Add ice water and mix. Refrigerate overnight. For filling, crumble almond paste; blend in sugar and add effs and lemon extract. Refrigerate overnight. Divide crust and filling into eight sections. Roll dough into oblong pieces about 14 x 5 inches. Roll each section of filling into a rope and place on rolled out pastry. Bring ends of pastry up to cover filling; then the sides. Brush edges with water to seal and place on greased cookie sheet, seam side down. Brush with egg white and prick at intervals. Bake at 425 degrees for 20-25 minutes until golden brown.

This is g-o-o-d stuff!