This article is about the pastry. For the Dutch writing system, see Dutch orthography.
Banket
Course
Dessert
Place of origin
Netherlands
Serving temperature
Hot or cold
Main ingredients
Pastry
Almond paste
Media: Banket
Dutch letters in Iowa
The Dutch letter (also referred to as banket letter,[1]almond letter, butter letter,[2] and in Dutch as banketstaaf, banketletter, boterletter, and letterbanket) is a type of pastry that is typically prepared using a mixture of flour, eggs and butter or puff pastry as its base and filled with almond paste (or persipan), dusted with sugar and shaped in an "S" or other letter shape.[1][3][4][5] Marzipan, an almond paste prepared with almond meal and honey or sugar, is sometimes used as the filling.[6] The Dutch letter has a porous or airy and flaky texture.[7]
The pastry was originally shaped "into the initial of the family's surname."[4] Nowadays, the most common shape of the food in the United States is as the letter "S".[4][5] Dutch letters are served as a treat during December, and particularly on Sinterklaasavond on December 5 in the Netherlands,[8] and during some festivals in the United States.
^ abCite error: The named reference Otto Otto 2004 p. 227 was invoked but never defined (see the help page).
^Cite error: The named reference van der Taalunie 2009 p. 133 was invoked but never defined (see the help page).
^Cite error: The named reference Kaercher Stefko 2006 p. 43 was invoked but never defined (see the help page).
^ abcCite error: The named reference Fertig 2011 p. 204 was invoked but never defined (see the help page).
^ abCite error: The named reference (Firm) 2003 p. 408 was invoked but never defined (see the help page).
^Cite error: The named reference Basch Slater 2012 p. 246 was invoked but never defined (see the help page).
^Cite error: The named reference Rice 2009 p. 330 was invoked but never defined (see the help page).
^Cite error: The named reference Stevens Rice Vasconcelles 1994 was invoked but never defined (see the help page).
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