Before you start, make sure that all ingredients are cold. I recommend placing flour and water in a refrigerator for at least 30 minutes. The same goes for the food processor. The colder it is, the easier it will be to make a crust.
Add flour and butter to a cold food processor and pulse on high for 6-7 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 10 seconds until the dough starts to pull away from the walls. (Note 2)
Preheat the oven to 425 F and line a baking sheet with a parchment paper.
Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
In a medium bowl, combine the almond paste with the
orange zest and knead until blended. Divide almond paste into 2 even pieces and roll each peace into a log approximately 10 inches long.
Prepare two sheets of parchment paper, about 14 inches in height and width. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 12 x 12 inch square.
Remove the top parchment paper and using a sharp knife or pizza cutter, cut the square into two rectangles, 6x12 inches.
Place one almond log on one half of pastry. 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 pastry. Transfer the logs onto a prepared baking sheet.
In a small bowl whisk together almond milk and Maple syrup and brush the mixture over the logs.
Bake Banketstaaf for 25 minutes until slightly brown on top.
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.