Bunkett (Dutch Pastry) *

By ninebirch

Dessert

Ingredients

• Filling:
• 1 pound almond paste
• 2 cups sugar
• 3 eggs
• Dough:
• 3/4 cups flour
• 1/2 tsp baking powder
• 1 pound margarine
• 1 cup cold water

Preparation

Step 1

For the fillig, mix paste and sugar. Add eggs 1 at a time. On the last egg just add the yolk and save the white to brush on top of the pastry.

For the dough, add baking powder to flour. Cut in margarine with a fork. Add water. Mix until it makes a ball. You can add a little flour at a time if is to sticky. Wrap the ball of dough in plastic wrap and chill overnight. Make 9 separate balls. On lightly floured board, roll each ball (1 at a time) into 8 x 3 inch retangle. Take out enough almond paste to make a rope about the size of a a quarter and long enough to cover almost to the end of the dough. Place it in the dough. Roll it up. Brush the top with extra egg white with a little water added to it. Take a fork an prick the top all over. Sprinkel sugar on top and lay on cookie sheet. Repeat with rest of balls. Place about 3 inches apart. Bat at 375F for for 25 minutes, or until lightly browned. These can be frozen and will keep for 2 to 3 months in freezer.