Banket

Recipe View In a large bowl, combine the flour and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix. (5 minutes)

Recipe View Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to 2 hours. (30 minutes)

Recipe View Preheat oven to 450°F (232°C). Lightly grease a baking sheet or line it with parchment paper. (5 minutes)

Recipe View In a medium bowl, combine the almond paste, eggs, 3/4 cup sugar, and almond extract. Mix well until smooth and creamy. (5 minutes)

Recipe View Divide the chilled dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 15-inch long rectangle. (10 minutes)

Recipe View Spoon the almond paste mixture down the center of each rectangle. Fold one side of the dough over the filling, then fold the other side over, overlapping slightly. Pinch the ends and seam to seal. (10 minutes)

Recipe View Carefully transfer the filled pastry logs to the prepared baking sheet, spacing them about 2 inches apart. (5 minutes)

Recipe View Brush the tops of the logs with the beaten egg white, and sprinkle generously with granulated sugar. (3 minutes)

Recipe View Bake in the preheated oven for 15-20 minutes, or until golden brown and the filling is set. (20 minutes)

Recipe View Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. (10 minutes)