That's a lot fancier that what grandma made but she'd make dozens of logs and hide them from us grandkids and meter them out so it'd last the whole Christmas holiday. Still my favorite treat. Here in western Michigan there is store that stocks literally tons of almond paste to meet the need.
From west Michigan as well. Been everywhere and it's still my favorite place on earth. That says a lot. Yes, neighbors all made it for Christmas gifts.
I absolutely LOVE recipes like yours! The real McCoy, not an updated version. Too many cooks like to shorten the baking process and so much flavor is then lost. My mouth began to water when you but into this, MMM MMM I wish I could have been there to have a piece! Keep those recipes coming please 😁
Dank je wel Toine, ik woon in het buitenland en heb echt jaren gezocht naar een goede amandelspijs en jouw recept is zo makkelijk. Het is ook heerlijk. Nogmaals bedankt.
Thanks for the video. I will make these this year for my father, Cor, who came to the States from the Netherlands when he was 12. He will be happy. Eet Smakelijk!
Toine, I have made this recipe twice. I love it and so are my parents. There is one modification, I reduced the amount of sugar to 200 gr. For me, the sweetness is perfect at 200 gr of sugar. In addition, I just use one egg for the almond paste (make the almond wetter, so one egg is enough). Anyway, I LOVE it... So easy and fast. The only problem is that the almond is very pricy!
Wow what a perfect great tasting recipe. I made them according to your suggestions and it’s far better than the ones I used to buy. This recipe reminds me of old fashioned quality banketletters. 🙏🏼 thank you!
Thanks for sharing this with us, I misplaced my recipe for the Kest krans (aka Christmas cake) I haven’t made this for many years now.... Now I can make it as a surprise for my sister for Christmas dinner this year and some noten
Hello Toine love this .I made it today.Looks not to bad but some of the almond filling came out. I have a gas oven &I think I set it to hot.It still has lots in it and it taste great.I will make this again.thank you soooo much for posting this video!
@@ToinesKitchen yes I did.I will make the butter cake and the gevulden koeken as well. I Love all your videos ,they are so easy to follow and to the point👌
I will make these this year to give as a special Dutch homemade treat for my American friends. Is it possible to use Bob’s Red Mill Natural Almond Flour?
Is it always made with puff pastry ? I saw one family recipe and they used more of a pie crust dough?? I’m confused? Is it a regional thing like in the United States? Various regions use different types of ingredients to prepare the same basic food???
Toine, I did not blend the almond really fine, I can still feel very small pieces. As far I remember, the almond paste is really smooth (I mean the one that I ate in the NL)
Yeah, making almond paste is a bit of a "game of chicken," you want to process it long enough until it's very smooth, but not so long that it turns into almond butter! Just do a few more pulses next time!
I followed the instructions completely, but after adding the egg yolk and 1 tbsp of water to the almond paste it was WAY too wet, I couldn’t form it into anything 😢 What could have gone wrong?
I have never used that brand, but I have used store bought almond paste before, so it shouldn’t be a problem. Before making the logs of almond paste, You’ll still add the egg yolk and water. I’d also add some lemon zest, as Odense doesn’t have that.
Hey toine I made this yummy pastry which was absolutely delicious. Mine did come out a little to moist. I followed your recipe perfectly but mine were really sticky when I rolled and after they sticky even after I cooked it. Do you think maybe too much moisture?
@@ToinesKitchen it did leak out a bit but I think I filled it too much so it was hard to fold lol. Nevertheless I will refine it for next time thank you so much. My grandfather migrated to the United States from Holland as a pastry chef and he would be proud I made this. Thank you so much. Looking forward to many more dutch/indo recipes on your channel. Bahmi goteng if your up for a suggestion 😄
@@ToinesKitchen ik zou graag willen dat je een video zou kunnen maken waarin ik in het nederlands spreek, want ik ben nederlands aan het leren. ik spreek afrikaans, de omschakeling naar nederlands is een beetje moeilijk voor mij. Ik geniet van je kookvideo's. Bedankt
I tried making banketstaaf and my roll Of almond paste was sticky and I was unable to roll it. I had to shape it with my hands. During baking the paste leaked terribly. Did I overmix the almonds to butter I still had some large almond pieces and think that was the point where I overmixed How can I avoid this?
Hmmm, almond paste is sticky, but I typically don't have a problem rolling it into a log. Next time, leave the almond paste with egg and water in the fridge for 30 minutes, it should reduce the stickiness, and make rollint it easier. As for leaking out, that happens to me from time to time as well, typically when I don't have a good seal on the puff pastry, or I have stretched it a bit too thin. As long as you just pulse, and keep checking the texture, you should be able to avoid almond butter :D I hope it still tasted good!
![[TH] 2024 PMSL SEA Finals D1 | Fall | ยิงต้องโหด ให้เหมือนโกรธกันมาก่อน](http://i.ytimg.com/vi/OnTdfGySmds/mqdefault.jpg)
That's a lot fancier that what grandma made but she'd make dozens of logs and hide them from us grandkids and meter them out so it'd last the whole Christmas holiday. Still my favorite treat. Here in western Michigan there is store that stocks literally tons of almond paste to meet the need.
I make several as well… and give many as gifts. The others go in the freezer
From west Michigan as well. Been everywhere and it's still my favorite place on earth. That says a lot. Yes, neighbors all made it for Christmas gifts.
I absolutely LOVE recipes like yours! The real McCoy, not an updated version. Too many cooks like to shorten the baking process and so much flavor is then lost. My mouth began to water when you but into this, MMM MMM I wish I could have been there to have a piece! Keep those recipes coming please 😁
Leuk hoor hoe je het brengt, en geweldig uitgelegd. Dank je wel! Prettige Kerst❄️❄️🎄🌲🎄
Dankjewel! Prettige Kerst, en een Gelukkig Nieuw Jaar!
Dank je wel Toine, ik woon in het buitenland en heb echt jaren gezocht naar een goede amandelspijs en jouw recept is zo makkelijk. Het is ook heerlijk. Nogmaals bedankt.
Ooh, dat is zo goed om te lezen!! Graag gedaan.
Thanks from Russia 😁 love it ! One of my favorite treats when I was in the Netherlands!
You’re welcome!!
I just mastered my boterkoek. This will add to my Dutch bake goods addiction. Thanks Marinus B
So I made 2 of them and shared one with my close friends. Now I have orders to bake them! 😂
That’s exciting!!
Thanks for the video. I will make these this year for my father, Cor, who came to the States from the Netherlands when he was 12. He will be happy. Eet Smakelijk!
You're welcome. Let me know how they come out, and if your father likes it!
Hartelijk dank voor de video ! Ik ga het zeker proberen. Groeten uit Athene Griekenland.
Laat me weten hoe het gelukt is!! Groetjes uit de VS :)
Toine, I have made this recipe twice. I love it and so are my parents. There is one modification, I reduced the amount of sugar to 200 gr. For me, the sweetness is perfect at 200 gr of sugar. In addition, I just use one egg for the almond paste (make the almond wetter, so one egg is enough). Anyway, I LOVE it... So easy and fast. The only problem is that the almond is very pricy!
I’m glad to hear you enjoy our recipe, and that you were able to adjust it to your liking.
Wow what a perfect great tasting recipe. I made them according to your suggestions and it’s far better than the ones I used to buy. This recipe reminds me of old fashioned quality banketletters. 🙏🏼 thank you!
So glad to hear you enjoyed our recipe!
Now you're teasing me, I have the same problem here in Canada. You can get me out of bed for this, awesome.
You can wake me up for this as well :)
Geweldig! I would love to make this but am curious if any of you know where I can source puff pastry in Ontario Canada?
Walmart and President's Choice are two stores I found online that sell all-butter puff pastry.
@@ToinesKitchen Dank je.
Heck yea been waiting all week for this
I hope it didn’t disappoint :)
I loled at the thumbnail, great work.
Thanks
Looks so easy and delicious! Definitely want to make this. Your video was so easy to follow! Thanks!!
Thanks!!
Definitely my next project...
Looking forward to seeing the results!
Deze gaan we ook uit proberen, hartelijk bedankt voor de video. En de groeten uit China.
Graag gedaan!! Laat het ons weten of ze gelukt zijn.
Thanks for sharing this with us, I misplaced my recipe for the Kest krans (aka Christmas cake) I haven’t made this for many years now.... Now I can make it as a surprise for my sister for Christmas dinner this year and some noten
You are so welcome! hope you enjoy it as much as we do!
These look amazing, apricot is Rachel's fave. I can't believe you called out my over enthusiastic lemon flavouring 🤣😂🤣
I didn’t call you out by name!!
@@ToinesKitchen 🤣 I'll cut down the amount of lemon next time 😁🥰
Hello Toine love this .I made it today.Looks not to bad but some of the almond filling came out. I have a gas oven &I think I set it to hot.It still has lots in it and it taste great.I will make this again.thank you soooo much for posting this video!
You’re quite welcome. Did you have enough overlap of the dough to pinch it completely closed ?
@@ToinesKitchen yes I did.I will make the butter cake and the gevulden koeken as well. I Love all your videos ,they are so easy to follow and to the point👌
Ships Cook Assessment crew stand up.
I will make these this year to give as a special Dutch homemade treat for my American friends. Is it possible to use Bob’s Red Mill Natural Almond Flour?
I have never used it, but yes you can. Buying almonds is more cost effective, though :)
Is it always made with puff pastry ? I saw one family recipe and they used more of a pie crust dough?? I’m confused? Is it a regional thing like in the United States? Various regions use different types of ingredients to prepare the same basic food???
I only know it made with Puff Pastry. That’s how it was when I grew up in Utrecht, and any time I’ve been back since moving to the states.
Toine, I did not blend the almond really fine, I can still feel very small pieces. As far I remember, the almond paste is really smooth (I mean the one that I ate in the NL)
Yeah, making almond paste is a bit of a "game of chicken," you want to process it long enough until it's very smooth, but not so long that it turns into almond butter! Just do a few more pulses next time!
can these be made ahead frozen and baked when needed?
I have never done it that way. I have baked it completely, and then frozen it. After thawing, you can warm it up in the oven.
I followed the instructions completely, but after adding the egg yolk and 1 tbsp of water to the almond paste it was WAY too wet, I couldn’t form it into anything 😢 What could have gone wrong?
Hi Toine can I use the already done almond paste from odense ? do i add egg to that or not ? dankje
I have never used that brand, but I have used store bought almond paste before, so it shouldn’t be a problem. Before making the logs of almond paste, You’ll still add the egg yolk and water. I’d also add some lemon zest, as Odense doesn’t have that.
Bedankt Toine voor je snelle antwoord
What brand of pastry dough that you use for this?
I typically use Dufour, but this was Trader Joe’s.
@@ToinesKitchen Thx!!
Dank je wel Tonnie! Dit is fantastisch, heb een banketstaaf al zo lang niet meer gehad. Zal het zeer zeker gaan maken. Prettige feestdagen toegewenst.
@@saskiaboudreaux1694 Dankjewel!! Hopelijk smaakt het zoals U het zich herinnert! Zalige feestdagen!
Hey toine I made this yummy pastry which was absolutely delicious. Mine did come out a little to moist. I followed your recipe perfectly but mine were really sticky when I rolled and after they sticky even after I cooked it. Do you think maybe too much moisture?
Yours was definitely more dry when you were rolling it out onto the pastry
Yeah, perhaps too much moisture, different kinds of puff pastry react differently. Did your almond paste stay inside?
@@ToinesKitchen it did leak out a bit but I think I filled it too much so it was hard to fold lol. Nevertheless I will refine it for next time thank you so much. My grandfather migrated to the United States from Holland as a pastry chef and he would be proud I made this. Thank you so much. Looking forward to many more dutch/indo recipes on your channel. Bahmi goteng if your up for a suggestion 😄
Goreng
I already have a version of bami goreng in my channel… not quite traditional, but delicious nonetheless
Where do you live Toine?
I live on the east coast of the US
hallo kun je een video maken in het nederlands?
Welk gerecht? Ik zorg altijd voor nederlandse ondertiteling
@@ToinesKitchen ik zou graag willen dat je een video zou kunnen maken waarin ik in het nederlands spreek, want ik ben nederlands aan het leren. ik spreek afrikaans, de omschakeling naar nederlands is een beetje moeilijk voor mij. Ik geniet van je kookvideo's.
Bedankt
Is this recipe written out somewhere? Something that I can print out?
Never mind, I found it! So looking forward to making this for the holidays. Thank you!
I tried making banketstaaf and my roll
Of almond paste was sticky and I was unable to roll it. I had to shape it with my hands. During baking the paste leaked terribly. Did I overmix the almonds to butter
I still had some large almond pieces and think that was the point where I overmixed
How can I avoid this?
Hmmm, almond paste is sticky, but I typically don't have a problem rolling it into a log. Next time, leave the almond paste with egg and water in the fridge for 30 minutes, it should reduce the stickiness, and make rollint it easier. As for leaking out, that happens to me from time to time as well, typically when I don't have a good seal on the puff pastry, or I have stretched it a bit too thin.
As long as you just pulse, and keep checking the texture, you should be able to avoid almond butter :D
I hope it still tasted good!
@@ToinesKitchen thank you! Trying again tomorrow. I did rest it for 30 minutes, but have the feeling I overpulsed it!
Tip: Gebruik de microplane andersom dan zie je precies wat je doet.
Ga over een paar weken proberen.
Te gek!! Laat ons weten hoe ze gelukt zijn.