Dutch Letters

Dutch Letters
Dutch Letters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb Butter (cold)

  • 4

    Cups Flour

  • 1

    Cup Ice Water

  • Filling

  • 3

    Whole Eggs (plus 2 egg whites for brushing the pastry)

  • 1

    lb (16 oz.) Almond Paste (Not Marzipan)

  • 2

    Cups Sugar

  • 1

    tsp. Vanilla

Directions

MAKE THE DOUGH: Cut butter into flour as for pie crust. (I use my food processor) Stir in water. Mix to form dough. Chill overnight (or longer). MAKE THE FILLING: Beat almond paste until smooth. Add 2 cups of the sugar, whole eggs, and vanilla extract. Mix until thoroughly blended. Chill overnight (or longer). ASSEMBLE AND BAKE: When ready to bake the pastries, preheat oven to 400 degrees F. Butter cookie sheets. (or line with parchment paper) Set aside. Remove dough from refrigerator, and divide into 14 equal parts. For each of the 14 portions: Roll one section of dough into a 14x4.5-inch strip. Take a heaping tablespoon of filling and spread it down the center of the dough strip. Lap one side of the dough over the filling. Lap the other side of the dough over the filling. Pinch ends shut. Shape letter (or leave in one long strip). Place seam side down on greased cookie sheet. Beat reserved 2 egg whites. Brush some of the beaten egg white over the pastry on the cookie sheet. Sprinkle sugar evenly over top of pastry. Prick with fork every 2 inches to allow steam to escape. Bake 1/2 hour.

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