Carefully zest the lemon, and make sure that you only take the yellow, and none of the white pith.

Add the almonds, sugar, and lemon zest in the bowl of a food processor.

Pulse until you see no more pieces of almond, and the texture of the mixture feels like sand. You don't want to over-process this because it will turn into almond butter.

Add the egg and almond extract, and pulse until it comes together, and you can easily form a ball from it.

Note: The almond paste you've made in the first 5 steps yields more than you need for banketbakkerstaaf. However, It freezes really well, I put it in a ziptop baggie, and press it flat. This makes it freeze and thaw really quickly. We use almond paste for many different recipes, so I always have some in the freezer. After the almond paste has rested, break the amount you need into small pieces in a bowl, and add the egg yolk and water. Using your hands, or a hand mixer, mix until fully combined.

Line a cookie sheet with parchment paper. Divide the filling into two equal balls. Roll the ball out until it's approximately a 30cm (12") long log. Try to roll it out as evenly as possible. Place the almond paste log on the cookie sheet. Repeat for the other ball of almond paste filling.

With a brush, lightly dampen one side of the puff pastry. Cut the puff pastry sheet into two 12.5x30cm (5 x 12") strips. Note: When you are using smaller puff pastry sheets, like the typical 10x10cm (4x4") sheets found in Europe, you can do one of two things: 1) Create a smaller banketbakkerstaaf, by dividing the almond filling into smaller logs, and creating more (smaller) banketbakkerstasven 2) Wet all the sheets of puff pastry on one side, and create a sheet that's the right size, by slightly overlapping each small sheet over the other. Gently push the overlapped areas down, to "glue" the pieces of puff pastry together.

Lay the almond paste filling log on the long edge of one of the sheets of puff pastry, and roll it up. You want to make sure that where the seam is, there is at least 1cm (6/16") of overlap of puff pastry. This will prevent the almond paste from leaking out when baking.

Pinch the seam across the entire length, to make a proper seal.

Close the edges by pushing in the left and right sides first, then the top down, and last the bottom up. If it doesn't seem to stick, you may have to wet the dough a little.

Put the finished banketbakkerstaaf on the cookie sheet, seam side down.

Repeat for the second strip of puff pastry and almond paste log.

Beat together the egg and milk in a small bowl.

With a brush, lightly brush the egg wash over the top of both banketbakkerstaven.

Preheat the oven to 200ºC (390F) non-convection.

Take the banketbakkerstaven out of the fridge, and brush them with another coat of egg wash.

Bake the banketbakkerstaven for 25-30 minutes until they're golden brown and delicious!

When the banketbakkerstaven are done, take them out of the oven, and put them on a rack to cool.

In a small saucepan, warm up the apricot jam with the water, until fully combined, and the jam has become thin.

With a brush, paint a thin layer of the apricot jam on top of the banketbakkerstaven. This should give it a nice shine!