Description
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.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
