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Dutch Letterbanket Recipe
|Almond paste||8 Ounce (1 Can/ 1Cup)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs)|
|Ice water||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 5136 Calories from Fat 3044
% Daily Value*
Total Fat 349 g537.4%
Saturated Fat 182.9 g914.4%
Trans Fat 0 g
Cholesterol 1122.3 mg
Sodium 1600.5 mg66.7%
Total Carbohydrates 446 g148.6%
Dietary Fiber 21 g84.1%
Sugars 133.9 g
Protein 71 g141.4%
Vitamin A 177.9% Vitamin C 0.38%
Calcium 57.9% Iron 124.7%
*Based on a 2000 Calorie diet
Cover filling; chill well while preparing dough.
Stir together flour and salt.
Cut in butter or margarine till mixture resembles coarse crumbs.
Add ice water, a tablespoon at a time, till dough is moistened.
Shape dough into a ball; cover.
Let stand 30 minutes for easier rolling.
Divide dough in thirds.
On lightly floured surface roll one part to a 12x6-inch rectangle.
Cut in half lengthwise, forming two 12x3-inch strips.
For each strip, roll 3 tablespoons of the almond filling to an 11-inch log on a very lightly floured surface.
Place one log in center of each strip.
Moisten edges of dough with a small amount of water.
Fold dough over filling; seal side seam and ends.
Place long rolls on an ungreased cookie sheet.
Roll each of the remaining parts of dough to an 8-inch square.
Cut each square into four 8x2-inch strips.
For each strip, roll about 1 tablespoon of the filling to an 8-inch log.
Place a log on each strip; moisten and seal as for long rolls.
Shape into desired letters.
Place on ungreased cookie sheets.
Combine the egg yolk and the 1 tablespoon water; brush on letters and long rolls.
Bake in 375°F oven for 30 to 35 minutes for letters and 40 to 45 minutes for long rolls.
Cut long rolls into 1-inch pieces.