Dutch Almond Bars (Boterkoek)
You know, these Dutch butter bars are something special – pure comfort from the old country. Nothing fancy here, just good butter doing what butter does best.
The secret's in letting that butter and sugar get properly acquainted before adding anything else. Real almond extract makes all the difference – none of that artificial business. When you're mixing, take your time. The dough should feel like soft playdough in your hands.
Don't fuss too much with the top – just run your fork across it in a criss-cross pattern. That's how we've always done it, and it works just fine. The bars should come out dense and rich, with a golden top that tells you they're ready.
These aren't your light-as-air pastries – Boterkoek is meant to be sturdy enough to wrap in paper and pop in your pocket for later. Perfect with a cup of coffee, just like my old Dutch neighbor used to serve them.
Mind you, they're rich little things. A small square goes a long way, which is probably for the best. They'll keep well in a tin for days, though they rarely last that long in most homes.
I've been baking these for forty years now, and they never fail to bring folks together around the kitchen table. Simple ingredients, honest baking – that's what good food is all about.
Recipe
Dutch Almond Bars, known as Boterkoek in the Netherlands, is a rich, buttery cookie bar that showcases the simple yet decadent nature of traditional Dutch baking. These dense, golden-hued treats feature a distinctive cross-hatch pattern on top and are characterized by their melt-in-your-mouth texture and subtle almond flavor.
The tradition of creating rich, flavorful baked goods like Boterkoek has deep roots in European culture, much like the history of gingerbread cookies. This classic Dutch dessert dates back generations and remains a popular choice in Dutch households, particularly during holidays and special occasions.
The key to achieving the perfect Boterkoek lies in using high-quality butter and allowing enough time for the dough to rest, ensuring the flavors meld together properly.
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, separated
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1/4 cup sliced almonds
- 1/8 teaspoon vanilla extract
Preheat the oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy, then mix in the egg yolk, almond extract, and vanilla. Gradually incorporate the flour and salt until a soft dough forms.
Press the dough evenly into the prepared pan, smooth the top with a spatula, and create a cross-hatch pattern using a fork. Brush the surface with the reserved egg white, sprinkle with sliced almonds, and bake for 25-30 minutes until the top is golden brown.
For best results, allow the Boterkoek to cool completely before cutting into squares or traditional diamond shapes. The bars can be stored in an airtight container at room temperature for up to a week, though they rarely last that long. Avoid overbaking, as these bars should maintain their signature dense, slightly chewy texture rather than becoming crispy or too brown.
Boterkoek, which translates to "butter cake" in Dutch, is a rich, dense pastry that has been a staple in Dutch households for generations. These almond-flavored bars showcase the hallmark butteriness of Dutch baking while incorporating the subtle crunch and flavor of almonds.
Traditional boterkoek originated in the Netherlands as a way to showcase the country's prized dairy products, particularly its high-quality butter. The recipe's simplicity reflects the Dutch appreciation for straightforward, wholesome ingredients transformed into something special through careful technique.
While modern versions sometimes vary, this classic preparation remains true to its heritage, producing bars that are simultaneously rich and delicate.
Conclusion
These Dutch almond bars became a regular in my kitchen after years of tinkering. Let me tell you – the secret's in the butter. You'll want good European-style butter, and it needs to be just right at room temperature – that's about 68 degrees. I learned not to rush this part. And for that real Dutch flavor, get your hands on some Vandermolen almond extract. It makes a world of difference, trust me. You know those old-fashioned butter cookies your mother used to make? Well, this boterkoek is even richer. The Dutch sure know their way around butter and almonds. I've made these bars hundreds of times now, and they never disappoint. Simple ingredients, careful handling, and a bit of patience – that's all you need for these traditional treats.