Bonket Dutch Almond Pastry Recipes

Steps:

• Place flour in a large bowl. Cut in margarine with 2 forks or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and sticks together when squeezed. Split dough into 3 portions, sealing each in plastic wrap.
• Shred almond paste into a bowl using a grater. Add 1/2 cup sugar, egg, and egg yolk; mix well. Cover almond filling with plastic wrap. Refrigerate dough and almond filling, 8 hours to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Roll each portion of dough onto a floured work surface into a 4x12-inch crust. Lay crusts on the prepared sheet. Spread a strip of almond filling onto the center of each crust. Fold each side toward the center and pinch ends to seal in the filling. Flip bonquets over, folded side-down.
• Poke holes down the middle of each bonquet, 2 inches apart. Beat egg white in a small bowl; brush over bonquets. Sprinkle 2 teaspoons sugar on top.
• Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until golden brown, about 10 minutes more.

Steps:

• In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
• Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
• In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
• Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
• Bake for 15 to 20 minutes, or until golden.

Steps:

• 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.

Steps:

• Combine sugar and almond extract and stir well. Set aside.
• In large mixer mix, mix butter, cream cheese, flour, baking powder, and salt. Low speed until dough forms. Knead on floured surface until smooth.
• Divide in half. Roll first half into large rectangle. Sprinkle with 3 T sugar mixture. Fold in thirds, rotate 1/4 turn. Roll out and repeat 2 more times. Roll out a third time and cut into 36 cookies - 12x3.
• Ungreased cookie sheet, 400 degrees, 8-9 minutes.