The letters stuffed with almond paste (or banketstaff in Dutch) are pastries made of puff pastry filled with almond paste and sprinkled with sugar in the form of letters or bars.
Originally from the Netherlands, imported by Dutch immigrants to the United States, they come in the form of small logs rolled into the shape of letters (also called dutch letters or bank letters or butter letters in English) or bars or breads cut in individual portions ("almond rolls" or "almond pancakes" or "banketstaven" in Dutch).
They were originally "the initial of the surname". Today, the most common letter in the United States is the letter "S", in reference to Saint Nicholas. Indeed, they are very popular during the Christmas holidays, and in particular on Saint Nicholas Eve on December 5 in the Netherlands.
Cooking time: 25 min
Total time: 35 min
Quantity: about 12 bars
butter puff pastry (2 rolls or 4 squares)
almond paste
1 egg
Almond paste
1 1/4 cup almond flour
3/4 cup powder sugar (50 g)
⅛ teaspoon kosher salt
1 - 2 egg white
¼ teaspoon almond extract (use ½ teaspoon for more almond flavor)
Instructions
almond paste
Add almond flour, powder sugar and salt in the bowl of a food processor and pulse until evenly mixed.
Add egg white and almond extract and pulse until a smooth paste forms.
Roll into a log, cover with plastic wrap and refrigerate until ready to use.
Almond paste can be prepared well in advance and stored in the refrigerator for up to 10 days.
Preheat the oven in static mode to 175 ° C and line a baking sheet with parchment paper.
In order, beat an egg and add a little more than half of the egg to the marzipan.
Mix everything until the egg is completely incorporated into the almond paste.
Divide the marzipan into two equal parts and form 2 rolls just under 10 cm long.
Place 2 puff pastry rolls measuring 10 x 20 cm each.
Arrange the marzipan rolls on the puff pastry sheets on the edge of the long side of the puff pastry, leaving a little space on the sides.
Lightly wet the edges of the puff pastry with water.
Roll the puff pastry around the marzipan and fold up the sides to seal the bar.
Place the pastry bars on the baking sheet lined with parchment paper.
Brush the bars with the rest of the egg.
Bake for about 20 to 25 minutes until you obtain a beautiful golden color.
Instead of a bar, it is possible to create a letter by shaping a longer bar in the shape of an S or M or even a Christmas wreath decorated with candied fruit.
Serve and enjoy!
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