Dutch Almond Pastry

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sliced almonds, for garnish Sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 34g (Sugar: 14g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, sugar, and salt. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, mix together the ground almonds, sugar, and almond extract to make the almond paste filling.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/4 inch thick.
6. 6.
   Spread the almond paste filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Carefully roll up the dough, starting from one of the longer sides, into a log shape. Seal the edges by pressing them together.
8. 8.
   Place the log onto the prepared baking sheet and shape it into a letter or a banketstaaf.
9. 9.
   Brush the pastry with the beaten egg wash and sprinkle sliced almonds on top for garnish.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
11. 11.
    Allow the Dutch Almond Pastry to cool before slicing and serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the almond paste filling. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Butter — It's important to use cold butter and cube it before incorporating it into the dough. This will help create a flaky texture in the pastry.

Tips & Tricks

• For a variation, you can add a sprinkle of cinnamon or a dash of vanilla extract to the almond paste filling for extra flavor.
• If you prefer a sweeter pastry, you can dust the baked Dutch Almond Pastry with powdered sugar before serving.
• To achieve a more pronounced almond flavor, you can add a few drops of almond extract to the dough as well.

Serving advice

Serve the Dutch Almond Pastry warm or at room temperature. It pairs wonderfully with a cup of coffee or tea.

Presentation advice

To enhance the presentation, you can dust the finished pastry with powdered sugar or drizzle a simple glaze made from powdered sugar and water on top.