https://www.copymethat.com/r/fhcc06s1ou/banket-bars/
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fhcc06s1ou
2024-12-20 15:21:39
Banket Bars
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Ingredients
- subheading: TO MAKE THE ALMOND PASTE FILLING (TO BE DONE A DAY BEFORE THE BAKING OF THE BANKET BARS):
- 2 cups skinned almonds
- 1¼ cups granulated sugar
- finely grated zest of an unwaxed lemon (you’ll need the juice for the glaze)
- ⅛ teaspoon / drop or two of rosewater
- ¼ teaspoon fine sea salt
- 1 large egg
- subheading: TO MAKE THE BANKET BARS:
- 1 large egg
- pinch of salt
- 11 ounces ready-rolled all-butter frozen puff pastry (which has been thawed overnight in the fridge)
- 2 x 10 ounces logs of almond paste
- subheading: FOR THE APRICOT GLAZE:
- 2 tablespoons apricot jam
- 1 teaspoon lemon juice
- ⅓ cup sliced almonds
- subheading: FOR THE ICING GLAZE:
- ⅔ cup confectioners' sugar
- 1 tablespoon lemon juice (or as needed to make a runny icing to zig zag over the banket bars)
Steps
Directions at nigella.com
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