Banketstaaf (Dutch Christmas Log)
- 10.5 oz or 1 1/3 cup ‘amandelspijs’/almond paste (300 g)
- 10.5 oz ready-rolled puff pastry (300 g)
- 1 egg, beaten
- 2 tbsp apricot jam
- red glace cherries
- almonds slivers to decorate
Meanwhile, heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm ‘banketstaaf’ with the apricot jam.
Toast almonds in a dry frying pan until they turn golden brown. Remove from pan and decorate the ‘banketstaaf’ with the toasted almonds. Now dot a few red glace cherries along the pastry.
Serve sliced, with freshly brewed coffee.