Steam-Baked Banket (Dutch Almond Pastry)

In the bowl of a food processor with the blade attached, add the flour, butter, and kosher salt. Pulse until the butter is the size of small peas, 8 to 12 pulses.

Transfer the mixture to a medium bowl and add 2 tablespoons of ice water. Using your hands, gently and quickly mix the water into the flour mixture until it just comes together. If it feels too dry, add additional ice water, 1 teaspoon at a time, as needed. Transfer the dough to a piece of plastic wrap and press into a 5- by 3-inch rectangle. Wrap tightly in plastic wrap and refrigerate for 30 minutes. Wash the food processor.

In the bowl of the now-clean food processor with the blade attached, add the granulated sugar, almond flour, 25 grams of the egg, and the almond extract. Process until it clumps together. Transfer to a piece of plastic wrap. Shape into a 12-inch-long log by folding the plastic wrap over the ball of almond paste so that you can squeeze the almond paste in the plastic wrap like a tube. Wrap tightly and refrigerate for 20 minutes.

Remove the pastry from the refrigerator. Unwrap, place on a lightly floured countertop, and light dust the top with flour. Using a rolling pin, roll out into a 13 1/2- by 5-inch rectangle that is 1/8-inch thick, trimming off any uneven edges.

Remove the almond paste from the refrigerator and remove the plastic wrap. Place the almond paste lengthwise in the center of the pastry. Fold the short ends of pastry over the ends of the almond paste. Keeping the ends tucked, loosely fold the bottom long side of the pastry over the top of the almond paste. You do not want to wrap the pastry too tightly around the almond paste or it may split while baking. Lightly brush the remaining top edge of pastry with water and fold the two corners in before folding the top edge over the roll. Press the seam together and make sure the ends are tightly sealed as well. Place seam-side down on a sheet pan lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes.

In a small bowl, combine the remaining beaten egg with 1 teaspoon of water and set aside.

Remove the banket from the refrigerator and remove the plastic wrap. Place in the oven on the 3rd rack and bake for 30 minutes. Remove from the oven.

Brush the top and sides with the egg wash, and sprinkle the sliced almonds on top.

Place the banket back in the oven and bake until deep golden brown on top and evenly pale golden brown on the base, 10 to 15 minutes.

Remove from the oven and let cool for 15 minutes before dusting with powdered sugar, slicing into rounds, and serving.