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Dutch Letters
IN THE KITCHEN WITH December 2018/January 2019
home :: des moines cooks :: In the Kitchen With December 2018/January 2019

Dutch Letters


1 pound butter
4 cups flour
1 cup cold water

1 can Solo almond paste
1 cup granulated sugar
2 eggs
1 teaspoon vanilla

Powdered sugar
1 beaten egg, for egg wash
Slivered almonds, for garnish
Sugar to sprinkle, for garnish (optional)

DOUGH: Mix butter and flour as for piecrust. Add water and mix well. Form into large walnut-size balls and put on waxed paper on a cookie sheet. (I usually get 26-plus.) Refrigerate overnight.

FILLING: Combine ingredients and mix well with electric mixer and refrigerate overnight. When you are ready to use, it works best to use a tall plastic container (such as a tall bottle-style restaurant ketchup container) with a top with about a ¼-inch opening so you can squeeze the filling onto the dough.

TOPPING: Mix enough powdered sugar and milk together to form frosting that can be drizzled over the letters after they are removed from the oven.

Preheat oven to 350°F. Roll each ball of dough into a rectangle about 10 by 12 inches. Spread the filling about an inch from the edge of the dough. Fold in the sides and roll to within an inch and finish rolling and shaping.

Brush the tops with egg wash. Then pierce dough with a fork about every inch, add almond slivers, and, if desired, sprinkle sugar on top. Place on a parchment paper-covered cookie sheet and bake 15 to 20 minutes or until golden brown. Let cool on a wire rack and drizzle on topping. Recipe from Betty Warrick.

NOTE: You can roll the letters as you wish, smaller or larger. Also, they can be frozen!

*See more recipes in our desserts collection

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