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My review
Dutch Almond Boterkoek
Sandra Bennett
"This is a Dutch almond buttercake bar cookie that keeps well."
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Ingredients
servings 333Original recipe yields 12 servings (2 dozen)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 4147 Ratings
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Most helpful positive review
2/10/2000
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
1/10/2014
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 b...
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2/10/2000
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...
9/22/2010
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 br...
7/1/2007
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...
1/10/2014
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 b...
12/1/2011
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...
2/4/2009
Fabulous! I love buttery, melt-in-your-mouth cookies, and these didn't fail to impress me. I did ½ cup butter and ½ cup margarine (ran out of butter!) and followed the rest of the recipe, except...
12/4/2008
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 the...
5/5/2008
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 gather...
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...