These bars are a shortcut to the warm, nostalgic flavor of Dutch letters. With minimal effort, you get layers of buttery pastry-like dough and a rich almond filling that tastes just like the traditional version. They’re easy to make in a large batch, perfect for potlucks or holiday trays, and can be customized with decorative sugar, slivered almonds, or even a light glaze. Plus, they freeze beautifully, making them a convenient make-ahead treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Salt
Cold unsalted butter
Eggs
Almond paste
Almond extract
Optional: coarse sugar or slivered almonds for topping
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan or line with parchment paper.
In a large bowl, mix flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, beat one egg and set aside for brushing the top layer later.
In another bowl, mix the almond paste with the remaining eggs and almond extract until smooth and creamy.
Press half of the flour-butter mixture evenly into the bottom of the prepared pan to form the base.
Spread the almond filling evenly over the crust.
Sprinkle or gently press the remaining flour-butter mixture on top of the almond layer. Lightly press it down to create an even top crust.
Brush the top with the reserved beaten egg.
Sprinkle with coarse sugar or slivered almonds, if desired.
Bake for 30–35 minutes, or until golden brown and set.
Cool completely in the pan before slicing into bars.
Servings and timing
This recipe makes approximately 24 bars. Prep time: 15 minutes Cook time: 35 minutes Cooling time: 30 minutes Total time: 1 hour 20 minutes
Variations
Glazed Dutch Letter Bars: Drizzle cooled bars with a simple glaze made from powdered sugar and milk.
Nut-Free Version: Use imitation almond extract and nut-free almond paste alternatives.
Mini Bars: Bake in a mini muffin tin for bite-sized treats.
Extra Flaky: Layer phyllo dough with melted butter instead of the standard crust for a more authentic pastry texture.
Fruit Twist: Add a thin layer of raspberry or apricot jam under the almond filling for added flavor.
Storage/Reheating
Store Dutch Letter Bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week. Freeze for up to 2 months by wrapping bars tightly in plastic wrap and storing in a freezer-safe bag or container. Thaw at room temperature. No reheating is necessary, but they can be gently warmed in the microwave for a few seconds if desired.
FAQs
What is almond paste, and where can I find it?
Almond paste is a sweetened almond mixture found in the baking aisle near pie fillings or specialty baking ingredients.
Can I substitute marzipan for almond paste?
Marzipan is sweeter and firmer, but in a pinch, you can use it—just reduce the sugar slightly in the recipe.
How do I make almond paste from scratch?
Blend blanched almonds, powdered sugar, and a bit of egg white or syrup in a food processor until smooth.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend as a substitute for the regular flour.
Can I use a food processor for the crust?
Absolutely. Pulse the dry ingredients and cold butter together until crumbly.
Do I need to chill the dough?
No chilling is required, making this recipe faster and easier than traditional pastry doughs.
How do I know when the bars are done?
The top should be golden brown and slightly firm to the touch, and the filling should not jiggle.
Can I double the recipe?
Yes, just use two pans or a larger baking sheet, and monitor the baking time accordingly.
What’s the difference between these bars and traditional Dutch letters?
Traditional Dutch letters are shaped pastries made with puff pastry. These bars replicate the flavor in a simpler, sheet-pan form.
Are these bars very sweet?
They are moderately sweet, with the almond paste giving richness without being overwhelming.
Conclusion
Dutch Letter Bars offer the same almond-rich flavor and tender texture of the beloved Dutch pastry in a simplified, shareable format. Whether you’re baking for a holiday celebration, sharing with friends, or treating yourself to a cozy snack, these bars deliver big flavor with minimal fuss. Easy to make, easy to store, and always a crowd-pleaser—this recipe is a keeper for almond lovers everywhere.
Dutch Letter Bars are an easy and delicious version of the traditional Dutch pastry, made with a tender, buttery crust and rich almond paste filling. These simplified bars capture all the classic almond flavor in a convenient, shareable format.
Ingredients
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1 cup cold unsalted butter, cubed
3 large eggs (2 for filling, 1 for egg wash)
8 oz almond paste
1/2 tsp almond extract
Optional: coarse sugar or slivered almonds for topping
Instructions
Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
In a large bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a small bowl, beat one egg and set aside for brushing the top later.
In another bowl, mix almond paste, the remaining 2 eggs, and almond extract until smooth and creamy.
Press half of the crumb mixture evenly into the bottom of the prepared baking pan to form the crust.
Spread the almond filling evenly over the crust layer.
Sprinkle the remaining crumb mixture over the filling and lightly press it down to create an even top crust.
Brush the top with the reserved beaten egg.
Sprinkle with coarse sugar or slivered almonds if desired.
Bake for 30–35 minutes or until the top is golden brown and the center is set.
Cool completely in the pan before slicing into bars.
Notes
No chilling required—quick and easy crust preparation.Almond paste works best, but marzipan can be used with adjustments to sugar.Add a thin layer of raspberry or apricot jam under the filling for extra flavor.Bars freeze well for up to 2 months; thaw before serving.Use a food processor to cut butter into the flour quickly.
