Nigella Lawson banket bars with almond paste and apricot jam recipe on Nigella’s Amsterdam Christmas

Nigella Lawson served up delicious banket bars with almonds and apricot jam on Nigella’s Amsterdam Christmas.

The ingredients are for the almond paste filling are: 250g blanched almonds, 250g caster sugar, 1 unwaxed lemon, finely grated zest only (save the juice for the glazes below), ⅛ tsp or 1–2 drops rosewater, ¼ tsp fine sea salt and 1 large free-range egg.

For the banket bars: 1 free-range egg, pinch of salt, 325g or 320g pack ready-rolled all-butter puff pastry (thawed overnight in the fridge if frozen), flour, for dusting and 2 x 270g logs of almond paste (see above).

For the apricot glaze: 2 tbsp apricot jam, 1 tsp lemon juice and 30g flaked almonds.

For the icing glaze: 60g icing sugar and 1 tbsp lemon juice (or as needed to make a runny icing to zig zag over the banket bars).

See more festive recipes by Nigella in her book titled: Nigella Christmas: Food, Family, Friends, Festivities available from Nigella Christmas: Food, Family, Friends, Festivities now.

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