Dutch Almond Boterkoek

Dutch Almond Boterkoek

"This is a Dutch almond buttercake bar cookie that keeps well."
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Ingredients

servings 333 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
  2. Cream together the brown sugar and the butter or margarine. Add the almond extract.
  3. Sift and add flour to the creamed sugar mixture. Mix well.
  4. Separate the egg, and add the egg yolk to the dough. Mix again.
  5. Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
  6. Bake approx 20 minutes. When cool, cut into bars.

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Reviews

Read all reviews 37
  1. 42 Ratings

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Most helpful positive review

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 comple...

Most helpful critical review

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 b...

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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 comple...

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 br...

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...

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 b...

These are really tasty. I made them because my husbands family is Dutch. My husband said they were really good. i am going to try them out on my father-in-law tonight. Hopefully he likes the...

I went in search of a cookie recipe for my son's project fair when he needed one from the Netherlands. Ran across this one and tried it and WOW what a hit! All the kids and parents were gather...

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...

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...

Best boterkoek I've ever made. and I've tried a couple before. I was born and raised in Holland so this is a taste of home for me. As another user mentioned; in holland we don't use brown sugar...

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