Nigella Banket Bars Recipe [GUIDE]

Nigella Lawson’s Banket Bars are a rich, indulgent treat that carries a delicate balance between the sweetness of almond paste and the buttery richness of shortcrust pastry. Inspired by Dutch recipes, these bars, also known as "banketstaaf" in their original form, have a warm, festive vibe to them, perfect for winter baking, cozy nights or just when you need a little something to brighten your day.

I first came across this recipe in Nigella’s How to Be a Domestic Goddess. her cookbook that, honestly, feels like a hug in book form. Every recipe in it oozes comfort, like you’re being invited into her kitchen for a chat over coffee. And the Banket Bars are no exception. Think of them as a pastry version of marzipan, with an almond paste filling wrapped up in golden, flaky layers of pastry.

The real magic of Nigella’s version is how easy it is to recreate this sometimes elusive treat at home. It takes no special skills or years of baking experience. just a little patience and the willingness to dive into a treat that makes your kitchen smell like heaven.

Nigella Banket Bars Recipe

Ingredients Needed

What I love about this recipe is that you don’t need to scour specialty stores for obscure ingredients. The key here is simplicity and that’s what makes the finished product feel so special. Here’s what you’ll need:

• Ready-made shortcrust pastry (500g) – Nigella’s recipe uses ready-made and I totally agree. You can make your own if you’re feeling ambitious but honestly, the store-bought stuff works just as well, especially when you want to focus on the filling.
• Almond paste (250g) – You’ll find this in the baking aisle. It’s the star of the show, lending a sweet, nutty depth that complements the pastry perfectly.
• Icing sugar (125g) – For a little sweetness, though not too much. This balances out the almonds without overpowering them.
• Egg (1, beaten) – This adds a beautiful sheen to the pastry once it bakes, making it look golden and luxurious.
• Vanilla extract (1 tsp). To add warmth and a bit of aromatic depth to the almond paste.
• A pinch of salt. This rounds off the flavors and enhances the sweetness of the almonds.

It’s one of those recipes where you can almost taste each ingredient before you even start mixing. The almond paste brings a fragrant richness that gets balanced by the butteriness of the pastry. The icing sugar? That just makes it feel a little more like a treat than a snack.

Equipment Needed

Now, let’s talk equipment. Nothing too fancy here, just a few essentials to make life easier:

• Rolling pin – For rolling out the shortcrust pastry. I always feel like a real baker when I pull out the rolling pin, even though it’s such a simple tool.
• Baking sheet or tray. You’ll need this to bake your bars on. If you line it with parchment paper, it makes life even easier for clean-up.
• Pastry brush – For brushing the beaten egg over the pastry, giving it that shiny finish.
• Sharp knife – For cutting the bars once they’ve baked. You’ll want nice clean cuts to show off the layers of pastry and almond paste.

I remember the first time I made these; it was around Christmas time and I was trying to get all my holiday baking done in a whirlwind weekend. The pastry was easy to roll, the almond paste smelled amazing and I was just in awe of how everything came together. It didn’t need any fancy equipment. just some simple, dependable tools.

Instructions To Make Nigella Lawson’s Banket Bars

Here’s where the magic happens. The process is quick but I recommend taking your time. there’s something meditative about it. Here’s how you do it:

1. Preheat the oven: Set your oven to 200°C (180°C fan) or 400°F. You want it hot, so the pastry can bake up golden and crisp.
2. Prepare the pastry: Roll out your shortcrust pastry on a lightly floured surface. You want it to be about half a centimeter thick. Don’t stress about making it perfectly even; it’ll still work beautifully.
3. Make the filling: In a bowl, combine the almond paste, icing sugar, vanilla and a pinch of salt. Add a tiny bit of water or an extra splash of vanilla if the paste feels too stiff. You want it to be thick but spreadable, almost like a smooth peanut butter.
4. Assemble the bars: Lay one sheet of the rolled-out pastry on your baking tray. Spread the almond paste mixture in a long, narrow strip down the middle. Cover it with the second sheet of pastry. Pinch the edges together tightly so the almond paste stays hidden and protected inside.
5. Shape and finish: Use a sharp knife to score the top of the pastry gently. this is more for decoration, so don’t go too deep. Brush the top with your beaten egg to give it that lovely golden shine once baked.
6. Bake: Pop the tray into your preheated oven for 25-30 minutes or until the pastry is golden brown. The smell while it bakes? Divine.
7. Cool and slice: Once it’s done, let the bars cool a little before slicing them into neat pieces. You’ll see the beautiful almond filling in the middle, surrounded by perfectly crisp pastry.

When you take that first bite, you get this warm, nutty, buttery combination that’s so comforting, it almost feels like wrapping yourself in a cozy blanket. It’s one of those treats that doesn’t need to be fussy. it’s all about letting the ingredients shine.

What I Learnt

Baking Nigella’s Banket Bars taught me a few key lessons. The first was that patience is key when it comes to pastry. It’s easy to want to rush through it but the slow process of rolling and assembling is what gives these bars that flaky texture. Don’t skip the chill time for the dough. it makes all the difference.

Second, I realized how versatile almond paste can be. I’d only ever really used it in small amounts in other baking recipes but here, it’s the star. Its sweetness is complex, not overly sugary and it really elevates the whole thing. If you love marzipan or almond-flavored desserts, this is a total game-changer.

Lastly, I learned how satisfying it is to bake something that looks so intricate but is actually super straightforward. There’s something so gratifying about making a batch of these, cutting into them and seeing how professional they look when you present them, even if they were easy to make. It’s the beauty of a simple recipe that looks like a lot of effort but really isn’t.

FAQs

What Are Nigella Lawson’s Banket Bars?

Nigella’s Banket Bars are a delicious, indulgent treat inspired by Dutch banketstaaf, a pastry filled with almond paste. The bars are an easy-to-make version that combines buttery shortcrust pastry with a sweet almond filling, baked until golden and rich. They’re perfect for cozy winter evenings or as a holiday treat.

Can I Make Nigella’s Banket Bars In Advance?

Yes! In fact, these bars are great for making ahead of time. You can store them in an airtight container for up to a week. If you’re looking to freeze them, they’ll hold up well in the freezer for a couple of months-just be sure to wrap them tightly in plastic wrap or foil before freezing!

What’s The Best Way To Serve Nigella’s Banket Bars?

Nigella’s Banket Bars are best served at room temperature, where the flavors really shine. They can be enjoyed as a snack, with a hot drink, or even as a dessert. I’ve found they pair beautifully with a cup of strong coffee or a hot chocolate-perfect for a cozy afternoon!