banketspijs

Banketspijs is a traditional Dutch filling used in banket pastries. It is typically made from finely ground almonds or almond paste, mixed with sugar and bound with a small amount of egg white. Some recipes include a little flour, butter, or flavorings such as lemon zest, vanilla, or brandy. The resulting paste is firm and sliceable, suitable for molding or rolling.

Preparation usually involves grinding blanched almonds to a fine meal, then combining with sugar and enough egg white to form a pliable dough. The paste is often chilled before use to maintain its shape. Banketspijs is used as a filling for puff pastry in various Dutch confections, most notably banketstaven (almond pastries) and other pastries where the paste is wrapped in pastry or shaped as a log.

Texture and baking: Banketspijs is designed to hold its shape during baking and remains relatively dry compared to marzipan. It can be tinted or formed into decorative shapes for festive presentations.

Variations: Some versions substitute marzipan or include additional flavorings such as lemon, vanilla, rosewater, or a small amount of alcohol. Some bakers add egg yolk for extra richness and a touch of butter.

Storage: Banketspijs can be refrigerated for several days and frozen for longer storage, wrapped to prevent drying. It should be brought to workable temperature before shaping.

See also: Banket, amandelstaaf, banketstaven.