Making Banket

My friend, Betsy Herweyer, taught me how to make the Dutch Almond Paste Pastry "Banket," yesterday. It was a load of fun. She is a great teacher, so patient and wise. (Interpret...She let me eat some of the dough and filling before and after it was cooked.)
This is the sticky filling made out of....

almond paste.

Here is the dough, rolled out flat...

from a small piece with a rolling pin.

Oil the foil so the Banket doesn't stick.

Place the filling in a roll, down the middle...

even though it is very sticky!

Then, start to cover the filling on one side....

and then the other.

Brush with egg whites and sprinkle with sugar.

Bake for about 20 minutes and cool. Doesn't it look delicious????

Now...just to keep our hands off it until Christmas morning for breakfast with coffee. YUMMO!