Pella Iowa Dutch Letter Recipes

JAARSMA'S DUTCH LETTERS

Steps:

• For dough, in a large mixing bowl, stir together flour and salt. Cut cold butter into 1/2-inch-thick slices (not cubes). Add butter slices to flour mixture; toss until slices are coated and separated.
• In a small mixing bowl, stir together egg and ice water. Add all at once to flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).
• Turn the dough out onto a lightly floured pastry cloth. Knead the dough 10 times by pressing and pushing dough together to form a rough-looking ball, lifting pastry cloth if necessary to press the dough together. Shape the dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough. Working on a well-floured pastry cloth, roll dough into a 15x10-inch rectangle. Fold 2 short sides to meet in center; bring top edge down to meet bottom edge to form 4 layers each measuring (rectangle will now measure 7-1/2x5 inches).
• Repeat the rolling and folding process once more. Wrap dough with plastic wrap and chill for 20 minutes. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
• For filling, in a small bowl, stir together egg white, almond paste, 1/2 cup granulated sugar and the brown sugar. Set aside.
• Using a sharp knife, cut dough crosswise into 4 equal portions. Wrap 3 portions in plastic wrap and chill. On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle crosswise into five 10x2-1/2-inch strips.
• Shape a slightly rounded tablespoon of the filling into a 9-inch-long rope and place it down the center of one strip. Roll up the strip lengthwise. Brush edge and ends with water; pinch to seal. Place, seam side down, on an ungreased baking sheet, shaping strip into a letter (traditionally the letter "S"). Brush with water and sprinkle with additional granulated sugar. Repeat with remaining dough strips and filling. Repeat with remaining dough portions and filling.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.

DUTCH LETTERS

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 BARS

Steps:

• Preheat the oven to 350°.
• Combine all 5 ingredients together in mixing bowl, until well blended.
• Grease a 9x13 inch pan. You can use a slightly smaller pan if you'd prefer your bars to be thicker. I put mine in an 8x11.
• Sprinkle the top of the bars with sugar. This step is important, because it gives the top a slightly crisp texture, reminiscent of actual Dutch Letter Bars.
• Bake for 30-35 minutes, or until the top is just lightly golden brown.
• Cool completely before cutting into bars.

DUTCH LETTER BARS

Steps:

• Preheat oven to 350 degrees. Butter a 9x13" baking dish, set aside.
• In your mixer cream together butter, sugar and egg until fluffy.
• Add in almond paste in small chunks while the mixer runs until it's all incorporated.
• Add in almond extract and flour and beat until combined.
• Spread into a prepared baking dish.
• Sprinkle the top with raw sugar or slivered almonds if desired.
• Bake for 20-24 minutes. Or until the top of the bars is golden brown and bars are set in the middle.
• Cool and slice.

DUTCH LETTER BARS

Steps:

• Preheat the oven to 350F.
• In a large bowl, combine all the ingredients together.
• Spread into a greased 9x13 pan.
• Sprinkle the top with sugar.
• Bake for 30-305 minutes, or until the top is just slightly golden brown.
• Allow to cool completely before cutting.

DUTCH LETTER COOKIES

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.

DUTCH LETTER BARS

Steps:

• Preheat oven to 325 degrees. In a mixer, combine ingredients and blend well. Spread in 9X13 in pan. Brush with egg whites, sprinkle with sliced almonds and coarse sugar.
• Bake for 30 minutes until golden brown. Do not over bake.

DUTCH LETTER BARS

Steps:

• In a large mixing bowl, cream margarine, butter and eggs.
• Beat in almond paste.
• Add sugar and flour; mix well.
• Spread into a greased 13" x 9" x 2" baking pan.
• Sprinkle the top with a small amount of sugar and the almonds.
• Bake at 350 for 30-35 minutes or until the top is browned. Cool before cutting. Makes 3 dozen.