Bonket (Dutch Almond Pastry)
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
24 bars
ingredients
-
Crust
- 177.44 ml butter
- 118.29 ml sugar
- 1 egg
- 4.92 ml vanilla
- 532.32 ml flour
- 2.46 ml salt
-
Almond Layer
- 2 eggs
- 118.29 ml sugar
- 4.92 ml almond flavoring
- 177.44 ml pure almond paste, cut into very small pieces
- 0.25 ml salt
- 29.58 ml butter, melted
- 118.29 ml pecans (or more if desired) or 118.29 ml walnuts, chopped (or more if desired)
-
Topping
- 59.14 ml powdered sugar
- 0.25 ml salt
- water, to thin
directions
-
Crust:
- Cream butter and sugar; stir in egg and vanilla.
- Add flour and salt.
- Press into 9x13" pan.
-
Almond Layer:
- Beat eggs with sugar; add butter, almond paste and flavoring.
- Mix until as smooth as possible. (Almond paste is difficult to break down.).
- Pour over bottom layer.
- Sprinkle with chopped nuts.
- Bake about 25 minutes at 325 until firm and slightly browned.
-
Topping:
- Sift sugar and mix in salt.
- Add just enough water to thin to a pourable consistency.
- Drizzle topping over bonket while still hot.
- Cool completely before cutting into squares.
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Reviews
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio