Rich in almond flavour, these shortbread-like Dutch Almond Bars will satisfy your sweet tooth. These tasty treats will be ready in less than an hour!
I found this recipe in my binder, buried with many old recipes on scraps of paper. It had 1991 written on it. Well, that is dating myself a little bit!!
It's a really simple recipe with a basic shortbread-type crust with a nice crumb to it.
If you love bars with a shortbread crust, then you will have to try these pecan butter tart squares. It's like pecan pie without the extra work!
INGREDIENTS & NOTES
Butter - softened to room temperature. Take out that butter about 30 to 60 minutes before you make this recipe. Margarine will not work as a substitute in this recipe.
Granulated sugar - the sweetness of the sugar blends with the almond to give this bar it's unique flavour
Almond extract - A little goes a long way with almond extract. Measure carefully.
Large egg - Similar to the butter at room temperature, you want your egg to be at room temperature as well. Take it out 30-60 minutes before baking.
All-purpose flour - provides the structure for these bars
Baking Powder - to increase the volume and lighten the texture
Milk - you may use whatever type of milk you have on hand. I've made this recipe with 1%, 2%, whole milk. There's a very small amount in the recipe.
Sliced almonds - you may use the blanched sliced almonds or the toasted sliced almonds for the topping. Both are equally tasty!
STEP-BY-STEP INSTRUCTIONS
Start by creaming butter and sugar together in a large mixing bowl or with a stand mixer.
Next add in the almond extract.
Beat the egg in a small bowl and then blend it in with the butter mixture.
In a separate medium-sized bowl, mix the flour and baking powder together.
Gradually add it to the butter mixture.
At this point, you can continue stirring it, however I prefer to get my clean hands dirty and mix by hand until it is smooth.
Spread it into an 8x8 inch square baking dish.
Press down gently until it is (somewhat) smooth. In a small bowl, beat the egg and milk together. Brush it over the dough. Don't worry if you don't have a pastry brush. Spread it out with a spoon.
Sprinkle the almonds over top.
Bake in 350F oven for 25 minutes or until it is golden brown on the edges.
These bars go well when served with coffee, tea or a tall glass of milk. Enjoy!!
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Dutch Almond Bars - Boterkoek
- Total Time: 35 minutes
- Yield: 16 squares
Description
Rich in almond flavour, these shortbread-like bars will satisfy your sweet tooth. Ready in under an hour with basic ingredients.
Ingredients
Bottom Layer
⅔ cup butter, softened at room temperature
1 cup sugar
¾ tsp. almond extract
1 large egg, beaten
1 and ½ cups all-purpose flour
½ tsp. baking powder
Topping
1 egg, beaten
2 tsp. milk
½ cup sliced almonds
Instructions
1. In large bowl, or bowl in stand mixer, cream butter and sugar together until light and fluffy.
2. Add almond extract. Stir just to mix.
3. In small bowl, beat one of the eggs.
4. Blend egg into butter mixture. Beat for 30 seconds.
5. In a separate medium-sized mixing bowl, combine flour and baking powder.
6. Gradually add flour mixture to butter/sugar mixture.
7. Mix by hand or with wooden spoon until smooth. (easier to mix by hand)
8. Press dough into a greased 8-inch square baking pan.
TOPPING
1. In small mixing bowl, beat egg with milk until well mixed.
2. Using pastry brush, brush over dough.
3. Sprinkle almonds over top.
4. Bake in 350F oven for 25 minutes or until golden brown. (edges should be just starting to brown)
Notes
Sliced almonds - you can use wither blanched sliced almonds or toasted almonds (brown edges).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Dutch
Nutrition
- Serving Size: 1 bar
- Calories: 195
- Sugar: 12.8 g
- Sodium: 10.9 mg
- Fat: 10.6 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 0.9 g
- Protein: 3 g
- Cholesterol: 43.6 mg
Keywords: Dutch Almond Bars, Boterkoek
Tim
Love these almond bars so good anytime with a cup of tea!!
★★★★★
Debbie
I made these as directed. The dough was a bit too moist. Should have added more flour. I baked 25 min. But they were way unbaked. Not sure what the consistency is supposed to be. So I put them back in the oven. So a bit better. My Dutch husband said the taste was good. So I’ll try again with more flour. I dusted them with powdered sugar.
★★★★