How To Make Dutch Letters Recipes

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DUTCH LETTERS



Dutch Letters image

These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. -Shirley De Lange, Byron Center, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 28 pastry pieces.

Number Of Ingredients 11

1 can (8 ounces) almond paste
1 cup sugar
1 large egg
1/2 teaspoon lemon extract
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
2 cups cold butter
1 cup ice water
1 large egg white
2 teaspoons water
Calories 248 calories
Fat16g fat (9g saturated fat)
Cholesterol42mg cholesterol
Sodium182mg sodium
Carbohydrate25g carbohydrate (10g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

DUTCH LETTER COOKIES



Dutch Letter Cookies image

These are delicious, tender, flaky cookies filled with almond paste. They are the first ones to disappear at our house during the holidays. You can shape them into any letter you desire, try spelling out names or greetings.

Provided by claudia

Categories     World Cuisine Recipes     European     Dutch

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon salt
1 cup butter, chilled
⅓ cup ice water
8 ounces almond paste
1 egg
¼ cup white sugar
2 tablespoons milk
⅓ cup granulated sugar for decoration
Calories342.9 calories
Carbohydrate34.8 g
Cholesterol56.4 mg
Fat21.3 g
Fiber1.5 g
Protein4.6 g
SaturatedFat10.4 g
Sodium166.4 mg
Sugar9.9 g

Steps:

  • In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.
  • Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.
  • To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.
  • Preheat oven to 375 degrees F (190 degrees C ).
  • On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness, making as square as possible. Cut the dough into strips 6 inches long and 1 1/2 inches wide (about the width of a ruler). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.
  • Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

BANKET



Banket image

My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!

Provided by BKET

Categories     World Cuisine Recipes     European     Dutch

Yield 24

Number Of Ingredients 9

2 cups all-purpose flour
1 cup butter
½ cup water
1 ½ cups almond paste
2 eggs
¾ cup white sugar
¼ teaspoon almond extract
1 pinch salt
1 egg white, beaten
Calories201.7 calories
Carbohydrate21 g
Cholesterol35.8 mg
Fat12.1 g
Fiber1 g
Protein3.1 g
SaturatedFat5.4 g
Sodium64.1 mg
Sugar6.3 g

Steps:

  • In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
  • Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
  • In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
  • Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
  • Bake for 15 to 20 minutes, or until golden.

PASTRY DOUGH



Pastry Dough image

Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.

Provided by Andrea Albin

Categories     Food Processor     Chill     Butter     Gourmet

Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell

Number Of Ingredients 4

1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
3 to 5 tablespoons ice water

Steps:

  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
  • Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

DUTCH LETTERS



Dutch Letters image

These are a cross between a pastry and a cookie. They never last longer than a day around here. They are flaky, buttery almond delights! They are not hard to make, just a little time consuming--BUT SO WORTH IT! I hope you try them and see for yourself how really wonderful they are. Prep time includes chilling the dough.

Provided by Theresa P

Categories     Dessert

Time P1DT30m

Yield 14 serving(s)

Number Of Ingredients 8

1 lb butter
4 cups Wondra Flour (is made for thickening gravies and sauces, usually found in same aisle as flour)
1 cup water
2 egg whites (slightly beaten)
1 lb almond paste
2 cups sugar
3 eggs
1 teaspoon vanilla
Calories510.7
Fat36.4
SaturatedFat17.8
Cholesterol115
Sodium212.9
Carbohydrate44.2
Fiber1.6
Sugar40.5
Protein5.1

Steps:

  • Dough: Mix butter and flour.
  • Stir in water and mix to form dough.
  • Chill overnight.
  • Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well.
  • Chill overnight.
  • Assembly: Divide dough and filling into 14 equal parts.
  • Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip.
  • Lap one side of dough over the filling, then the other side and pinch seam shut from end to end.
  • Shape into an "S" shape and place on greased cookie sheet with seam on bottom.
  • Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape.
  • Repeat with rest of dough and filling.
  • Bake at 400°F for 30 minutes.
  • *These can be made and frozen before or after baking.

DUTCH TREATS



Dutch Treats image

I was born and raised in Holland, where we used almond paste quite often in our baking. I created this recipe to capture the outstanding flavors of home.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
3 large eggs
1 cup sugar
1 can (8 ounces) almond paste, cut into cubes
Sliced almonds
Calories 86 calories
Fat5g fat (3g saturated fat)
Cholesterol20mg cholesterol
Sodium37mg sodium
Carbohydrate9g carbohydrate (5g sugars
Fiber0 fiber)
Protein1g protein.

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside. , For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices. , Bake at 325° for 20-25 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.

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