Banketletters (almond-filled Pastries)

INGREDIENTS

INSTRUCTIONS

The confectioners of The Netherlands rank among the finest in Europe,
so dont get frustrated if you need to try this recipe two or three
times to master your preparation. These little almond-based
confections are immensely popular for the holidays in The Netherlands.
Banketletters are flaky, puffed pastries filled with a delectable
almond paste and shaped into a letter, usually an initial. One of the
most popular letters is M-- for Mother. M also happens to be one of
the larger letters to select and serve. No Sinterklaas Eve gathering
would be complete without a large pastry letter adorning the serving
table.  In a large bowl cut butter into small pieces and add to flour.
Utilize a pastry blender or 2 knives and cut the butter into the  flour
until the butter is the size of peas. In a separate bowl, mix  sour
cream with the egg yolk and blend into the flour and butter  mixture
with a fork until the dough forms a ball. Divide the dough  into 2
pieces, wrap well and refrigerate for several hours (or  several days,
if desired). Allow dough to return to room temperature  before
preparing cookies.  If you are preparing your own almond filling, grind
the almonds well  and mix with the sugar and almond extract in a bowl.
Add the egg and  use a wooden spoon or you hands to work the mixture
until it is  smooth. Almond paste will keep for several weeks when
wrapped  securely and refrigerated.  To prepare the cookies roll the
room temperature dough out into  1/2-inch thickness and cut dough into
strips 3 1/2 to 4-inches long.  Work the almond filling into little
round sticks about the length and  diameter of your finger. Lay the
almond paste sticks on the dough  strips individually. Place a dab of
cold water on the end of each  dough stick with almond filling and tuck
under. Make sure to place  cookies seam-side-down on a cookie sheet.
Sticks may be formed into letters or wreaths, or any shape you desire.
Parts of letters can be joined by adding a dab of water to the joint
of the cookie. Prior to baking brush each cookie with 1 egg that has
been beaten with 1 Tbs. of water. Bake cookies in a pre-heated 400-F
degree oven for 20 to 25 -minutes or until golden brown. Cool on wire
rack. Cookies may be served warm, if desired. Refrigerate to store  and
serve at room temperature. Happy Cooking from The Cook & Kitchen  Staff
at http://www.recipe-a-day.com  From The Cook & Kitchen Staff at
http://www.recipe-a-day.com by The  Cook
<owner-dailyrecipe@recipe-a-day.com> on Dec 07, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 18.5mg
Sodium: 4.3mg
Potassium: 30mg
Carbohydrates: 10g
Fiber: <1g
Sugar: <1g
Protein: 2.1g