Dutch Almond Boterkoek

Dutch Almond Boterkoek This is a Dutch almond buttercake bar cookie that keeps well.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 12

    YIELD : 2 dozen

  • 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 for about 20 minutes. When cool, cut into bars.

Per Serving: 333 calories; protein 3.8g; carbohydrates 39.3g; fat 18.3g; cholesterol 56.2mg; sodium 122.1mg.