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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cream together the brown sugar and the butter or margarine. Add the almond extract.

  • Sift and add flour to the creamed sugar mixture. Mix well.

  • Separate the egg, and add the egg yolk to the dough. Mix again.

  • Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.

  • Bake approx 20 minutes. When cool, cut into bars.

Nutrition Facts

333 calories; 18.3 g total fat; 56 mg cholesterol; 122 mg sodium. 39.3 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/01/2004
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. Read More
(28)

Most helpful critical review

Rating: 3 stars
04/23/2014
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. Read More
(11)
50 Ratings
  • 5 star values: 37
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/01/2004
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. Read More
(28)
Rating: 4 stars
01/01/2004
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. Read More
(28)
Rating: 4 stars
09/24/2010
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! Read More
(27)
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Rating: 5 stars
07/01/2007
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!! Read More
(18)
Rating: 3 stars
04/23/2014
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. Read More
(11)
Rating: 5 stars
12/17/2015
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 but white sugar that has the same consistency as brown sugar. it's called basterd sugar. (doesn't translate well ;-) Therefore results into boterkoek that's way darker than a typical Dutch one. I used an 8x12 pyrex dish and baked for about 30 minutes. When the edges start to turn brown it's time to take it out even when the middle still looks very pale. it's easy to overbake these and then they'll be rock hard :-/ Also, I used parchement paper to make it easy to get the boterkoek out of the pyrex (and less mess). Let cool down before attempting to start cutting these up or they will fall apart. Read More
(9)
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Rating: 5 stars
12/04/2008
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 them just as much. Thanks for the recipe. I have been looking for some dutch baking recipes for the holidays for a few years now. Read More
(5)
Rating: 4 stars
10/18/2006
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!!! Read More
(5)
Rating: 4 stars
12/16/2007
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??? Read More
(5)
Rating: 5 stars
07/01/2008
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 gathered around his project display and munching away. Everyone loved them. Hubby said the only thing he would like different is to drizzle warm honey on the top so next time I make them I might do that for him. Excellent job thanks for sharing! Edited on July 1st...My son who is on a European adventure with People to People called me last night from Switzerland! They will be home on Wednesday. All of his friends that ate these cookies at the above mentioned project fair were asking him to call home and have me make some for them to have as soon as they got back. Now how is that for rave reviews! Didn't call to say hello but called for THIS cookie! Read More
(5)