Dutch Almond Crumb Loaves Recipes

DUTCH APPLE LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

DUTCH ALMOND BREAD (AMANDEL BROOD)

Steps:

• Soak cereal in milk for one hour.
• Mix all the ingredients together when the cereal has been soaked.
• Pour into a loaf pan.
• Bake at 350 for about 1 hour.

EASY DANISH ALMOND PASTRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
• Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
• Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
• Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
• Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

DUTCH ALMOND CRUMB LOAVES

Steps:

• Preheat oven to 350 degrees. Grease two 8" x 4 1/2" loaf pans and set aside.
• Stir together: Flour, sugar, baking powder, salt, and sugar. Cut in butter until fine crumbs are formed, OR use a large food processor. Set aside 1/3 cup of crumbs.
• Beat 2 eggs in small bowl. Make well in center of dry ingredients and add eggs, 1 Tablespoon almond extract, and 1 cup milk. Stir until dry ingredients are moistened. Pour into prepared pans. Sprinkle reserved crumbs on top. Bake 350 degrees for 45 minutes.
• VARIATION: Add toasted almonds to the batter and/or the topping.
• VARIATION: Bake in a Bundt pan instead of two loaf pans.
• SERVING SUGGESTIONS: Serve as quick bread OR coffee cake.
• Enjoy!