Banket Bars | Nigella's Recipes | Nigella Lawson

Name: Banket Bars | Nigella's Recipes | Nigella Lawson
Ingredients: 250 grams blanched almonds; 250 grams caster 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; pinch of salt; 325 or 320 grams ready-rolled all-butter frozen puff pastry (which has been thawed overnight in the fridge); 2 x 270 grams logs of almond paste; 2 tablespoons apricot jam; 1 teaspoon lemon juice; 30 grams flaked almonds; 60 grams icing sugar; 1 tablespoon lemon juice (or as needed to make a runny icing to zig zag over the banket bars)

www.nigella.com

Dutch logs of almond paste, encased in puff pastry.

Keywords

Autumnal
Christmas
Partytime
Winter
Comfort
Fun
Indulgent
Nibbly
Sociable
Sweet

View full recipe on www.nigella.com

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Ingredients

250 grams blanched almonds
250 grams caster 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
pinch of salt
325 or 320 grams ready-rolled all-butter frozen puff pastry (which has been thawed overnight in the fridge)
2 x 270 grams logs of almond paste
2 tablespoons apricot jam
1 teaspoon lemon juice
30 grams flaked almonds
60 grams icing sugar
1 tablespoon lemon juice (or as needed to make a runny icing to zig zag over the banket bars)