Recipe by Sandra Bennett
"This is a Dutch almond buttercake bar cookie that keeps well."
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1 1/4 cups
packed brown sugar
blanched slivered almonds
This buttery bar cookie is simple to make and surprisingly delicious and addictive. I include this cookie when I'm putting together a cookie tray - it provides a nice balance to the more complex and "heavier" cookies.
This recipe is pretty good as is, but I suggest using half white sugar, half (light) brown. In Holland we don't use brown sugar for this recipe, but a white sugar that is similar in texture to brown sugar. I have never made this using egg and omitted it this time, too, and it was still delicious. Good to know for those with egg allergies. Take this out of the oven when light brown, leave it in too long and you could break a tooth once it's cool.
Call me silly, but I like them better made in a pie plate. very simple, but needs a little adjustment. Mix 2/3 cup room-temperature (unsalted) butter, 1/2 cup white sugar, and 1/2 cup packed brown (light or dark). I like the almond flavor, so add 1 1/2 tsp extract. Add the whole beaten egg, except for 1 tsp. Sift 1 1/2 cups of flower and 1/2 tsp of baking powder into butter/sugar/egg mixture. Put dough in greased 9" pie plate. Mix reserved egg w/ 1 tsp water and brush over dough. I like to add some turbinado sugar on top for crunch rather than the slivered almonds, but that's a matter of taste. Bake for 25-30 mins. at 350F until firm to the touch. Comes out great!
THESE ARE INCREDIBLE! So easy and sooooooo good! I just used an average glass casserole dish, and it worked out fine. These were halfway between a cookie and a cake, but they cut very easily and held their shape. This recipe would make a divine crust. Highly recommended! So easy and quick, and the almond taste is gourmet--reminiscent of marzipan. I'll be making these again. THANKS!!
good cookie...reminded me when i was young and the dutch bakker would come to our house to bring us these cookies. The only issue I had was the time in the oven. I had them in there at least for 35 min. not 20...did anyone else have this problem???
I had to invent a pan to bake this in and I also had to cook it for about 10 minute longer. Having said that, the biscuits tasted great. I didn't cut them into regular sizes, but instead broke the 'cake' into pieces. Everyone at work loved them and I'm taking some to my Dutch class tonight!!!
Delicious and buttery! My family LOVES these cookie bars. I made a whole bunch and gave as holiday gifts to co-workers and everyone loved them. They don't look that impressive or delicious, but taste great. My sister always requests me to bake these for her. I love the recipe because it's so fast and easy. Thanks for the recipe! The only change I made was cut down the sugar to 1 cup, but that's personal preference.
These are very good!! I love almond flavoring so they were right up my alley. I halved the batch and made a small pan and cooked them for about 25 minutes and they were perfect. I had made a regular batch prior and followed the instructions of others and cooked them for 30 and to me they were too done. They came out of the oven looking perfect, but after they cooled they hardened up a bit....still good though! Next time I make them I am going to double the batch and make them in a bigger pan so I get a thicker bar. I think it is going to take a few tries to figure out the perfect temp and perfect pan, but the recipe is spot on!
* Percent Daily Values are based on a 2,000 calorie diet.
Dutch Almond Boterkoek
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 164
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