Dutch Christmas Log

About fifteen years ago, I had the opportunity to work in a Dutch bakery over the Christmas season. It wasn’t until then that I learned about the wonderful ‘speculaas spice’ and ‘banket‘.

Bankerstaaf (Dutch Christmas log) or letterbanket is a sweet pastry stick or alphabet letters that originated in the Netherlands. They are popular during the Christmas season to celebrate Sinterklaas. Almond sticks and Dutch letters follow pretty standard, northern European, almond paste- filled pastry recipes. The custom of edible letters goes back to Germanic times when, at birth, children were given a letter made of bread as a symbol of good fortune. Convent schools in the Middle Ages used bread letters to teach the alphabet. When the letter was learned and could be written well, the pupil could eat the bread letter.

Letters became associated with Sinterklaas in the 19th century, when a sheet was used to cover St Nicolas’ presents. A bread dough letter, placed on top of the sheet, identified where a child’s gifts were located. Chocolate letters were first manufactured around 1900.

I was so amazed at the huge volume these almond-filled pastries sold in that Dutch bakery at Christmas time. One taste and I could understand why. If your’e not interested in the time consuming puff pastry process, there are some good quality ones in the frozen department at the supermarkets. I also found some real nice almond paste at an Italian grocery store. If you are an almond lover, this dessert is for you!

If you would like to make your own almond paste there is an easy recipe featured on a site called daringgourmet.com

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Dutch Christmas Log
Votes: 2
Rating: 4
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Course Brunch, dessert
Cuisine American, Dutch, European
Servings
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out puff pastry sheet& cut in half lengthwise.
  2. In a bowl, combine almond paste with orange zest & knead until blended. Divide almond paste into 2 even pieces & roll each one into a log approximately 1-inch shorter than the length of puff pastry.
  3. Place each almond log onto a puff pastry half. Fold 2 shorter ends of the pastry onto almond log. Brush one of the long sides with egg wash. Roll up almond log in pastry so that seam is on the bottom. Transfer logs to baking sheet, brush with egg wash & bake for 25 minutes or until slightly browned on top.
  4. In a microwave-safe dish, heat apricot jam for about 30 seconds or until jam is runny. Brush baked logs with apricot jam; sprinkle with sliced almonds & dust with powdered sugar.
Recipe Notes

The Difference Between Marzipan & Almond Paste -                                

  • almond paste is softer and is used in baked goods.   
  • marzipan is firmer and used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water.