DUTCH ALMOND PASTE RECIPES

DUTCH LETTERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dutch Letters Recipe: How to Make It - Taste of Home image

These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 50 minutes

Cook Time 30 minutes

Yield 28 pastry pieces.

Number Of Ingredients 11

Ingredients

1 can (8 ounces) almond paste
1 cup sugar
1 large egg
1/2 teaspoon lemon extract
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
2 cups cold butter
1 cup ice water
1 large egg white
2 teaspoons water

Steps:

In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

Nutrition Facts : Calories 248 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 182mg sodium, CarbohydrateContent 25g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

DUTCH LETTERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dutch Letters Recipe: How to Make It - Taste of Home image

These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 50 minutes

Cook Time 30 minutes

Yield 28 pastry pieces.

Number Of Ingredients 11

Ingredients

1 can (8 ounces) almond paste
1 cup sugar
1 large egg
1/2 teaspoon lemon extract
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
2 cups cold butter
1 cup ice water
1 large egg white
2 teaspoons water

Steps:

In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

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