There’s something about Nigella Lawson that makes her recipes feel like an invitation into her home-warm, welcoming, and never too fussy. I remember the first time I tried one of her recipes. It was a rainy Sunday afternoon, and I needed something comforting but simple to make. I pulled out her book How to Be a Domestic Goddess and found a recipe for Banket Bars. They sounded intriguing-like a blend between a pastry and a nut bar-and I had all the ingredients in my pantry. Little did I know that this recipe would become one of my go-to’s, perfect for when I need a quick yet indulgent treat.
The Banket Bars are everything you’d expect from Nigella: easy to follow, rich in flavor, and with a kind of effortless elegance. Whether you’re baking them for a special occasion or simply treating yourself, they never fail to impress. Let me walk you through it.
Nigella Lawson’s Banket Bars Recipe
Nigella’s Banket Bars are essentially a riff on Dutch banketstaaf, a sweet pastry filled with almond paste. What sets these bars apart is how accessible the recipe is. They don’t require the same delicate hand as traditional pastries, but the outcome is still rich and decadent, the kind of dessert you could serve at a party and have everyone asking for the recipe.
When I first made them, I was surprised at how little effort went into the creation of something so indulgent. It was a perfect marriage of flaky, buttery pastry and smooth, sweet almond filling. I didn’t have to be an expert in baking to pull it off, which is exactly what I love about Nigella’s recipes.
Ingredient List
Here’s where it all begins-what you need to get started. The ingredients are straightforward, nothing too exotic, and chances are you have most of them in your pantry already. I’ve listed the key items below, along with a few notes from my personal experience:
- Puff pastry (500g): This is the foundation of the recipe. Nigella calls for ready-made puff pastry, and I’m all in favor of it-it’s a total time-saver. You could make your own, of course, but I love how the store-bought stuff turns out. It’s perfectly flaky, and you don’t need to worry about the complexities of dough-making.
- Almond paste (250g): This is the star of the show. If you’ve never used almond paste before, it’s not quite the same as marzipan-marzipan tends to be sweeter, while almond paste has a more concentrated, nutty flavor. The almond paste forms the heart of the filling, and it’s what makes these bars taste so luxurious. I usually make sure to get good quality, as the flavor makes a big difference.
- Caster sugar (75g): I’ve used regular sugar in a pinch, but the superfine texture of caster sugar dissolves into the filling much more easily, creating a smoother result. If you can get your hands on it, it’s worth it.
- Egg (1 large): You’ll use this to brush the bars before baking, giving them a beautiful golden finish.
- Vanilla extract (1 tsp): A splash of vanilla adds warmth and depth to the almond paste. It’s a simple touch, but it makes all the difference.
- Butter (for greasing): I usually just use a little bit of unsalted butter to grease the baking sheet, but Nigella also suggests using parchment paper, which can be even easier for cleanup.
How To Make Nigella Lawson’s Banket Bars?
Now, here comes the fun part-the actual making of these bars. Trust me when I say that it’s almost impossible to mess this one up.
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Prepare The Puff Pastry
Start by unrolling the puff pastry onto a lightly floured surface. If you’ve got a rolling pin, you can roll it out a little bit more to smooth out any creases, but it’s not essential. Cut the pastry into two equal rectangles.
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Make The Almond Paste Filling
In a bowl, combine the almond paste with the sugar and vanilla extract. The mixture might look a little lumpy at first, but keep mixing until it smooths out. I’ve found that breaking the almond paste into smaller chunks before mixing helps. Sometimes, I even add a dash of milk to loosen it up if it’s too stiff.
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Assemble The Bars
Place one of the rectangles of puff pastry onto a lined baking tray. Spoon the almond filling in the center, then spread it out, leaving about an inch of space on either side. Take the second rectangle of puff pastry and place it on top, sealing the edges by pressing them together. This step is forgiving-you don’t need to be precise. Just make sure the filling is encased.
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Finishing Touches
Beat the egg and brush it over the top of the pastry. This gives it that gorgeous golden finish when it bakes. I also like to score the top lightly with a knife in a criss-cross pattern-it’s just a nice touch, and it makes for easy slicing later.
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Bake To Perfection
Pop the bars in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until the pastry is golden brown and puffed up. The smell is amazing, and you’ll know they’re done when the kitchen is filled with that irresistible scent.
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Cool And Slice
Let the bars cool slightly before slicing them into smaller, more manageable pieces. I tend to cut them into squares or oblong shapes, but it’s up to you. The bars will have a delicate crunch on the outside and a rich, almondy filling on the inside.
Things I Learned
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Patience Is Key
Though the recipe is quick and easy, don’t rush it. The filling needs to be spread evenly for the best texture, and the puff pastry needs enough time in the oven to puff up nicely. It’s tempting to pull them out early, but trust me, the golden finish is worth the wait.
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Don’t Overfill
The almond paste filling is rich, and a little goes a long way. The first time I made them, I was a bit generous with the filling and it oozed out during baking. Keep it within the pastry edges for a cleaner result.
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Flavor Improves Overnight
While these bars are delicious straight out of the oven, I’ve found they actually taste better the next day. The flavors of the almond and vanilla have more time to meld together, making each bite that much more indulgent. If you can resist, let them sit overnight.
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Make Ahead And Freeze
These bars freeze surprisingly well. If you’re short on time, you can prepare them up to the point before baking, wrap them tightly, and freeze. When you’re ready to bake, just pop them into a preheated oven straight from the freezer, adding a few extra minutes to the baking time.