Roll out puff pastry for Banket
Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper.
On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.
Cut the pastry in half lengthwise.
Shape the Almond Paste
In a medium bowl, combine the almond paste with the 
orange zest and knead until blended*. (See the notes regarding the almond paste)
Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
Form the almond pastry
Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
Repeat with the 2 second sheet of puff pastry.
Bake
Transfer the Dutch almond pastry on a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top. (You can also brush with the egg yolk).
Decorate Banket
Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
Serve with a cup of hot tea or coffee!
Notes
*In this recipe I used a 7 oz Almond paste pack from Odense (I bought 2 of those) and a 14 oz puff pastry sheet from Dufour.
If you buy puff pastry in a 17.3 oz pack from Pepperidge Farm with 2 sheets inside, I recommend either using just 1 puff pastry sheet and reducing the amount of Almond Paste to 7 or 8 oz per sheet, or using both puff pastry sheets and increasing the amount of Almond Paste to 14 oz.
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