Dutch Letters Recipes

DUTCH LETTERS

Steps:

• In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

JAARSMA'S DUTCH LETTERS

Steps:

• For dough, in a large mixing bowl, stir together flour and salt. Cut cold butter into 1/2-inch-thick slices (not cubes). Add butter slices to flour mixture; toss until slices are coated and separated.
• In a small mixing bowl, stir together egg and ice water. Add all at once to flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).
• Turn the dough out onto a lightly floured pastry cloth. Knead the dough 10 times by pressing and pushing dough together to form a rough-looking ball, lifting pastry cloth if necessary to press the dough together. Shape the dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough. Working on a well-floured pastry cloth, roll dough into a 15x10-inch rectangle. Fold 2 short sides to meet in center; bring top edge down to meet bottom edge to form 4 layers each measuring (rectangle will now measure 7-1/2x5 inches).
• Repeat the rolling and folding process once more. Wrap dough with plastic wrap and chill for 20 minutes. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
• For filling, in a small bowl, stir together egg white, almond paste, 1/2 cup granulated sugar and the brown sugar. Set aside.
• Using a sharp knife, cut dough crosswise into 4 equal portions. Wrap 3 portions in plastic wrap and chill. On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle crosswise into five 10x2-1/2-inch strips.
• Shape a slightly rounded tablespoon of the filling into a 9-inch-long rope and place it down the center of one strip. Roll up the strip lengthwise. Brush edge and ends with water; pinch to seal. Place, seam side down, on an ungreased baking sheet, shaping strip into a letter (traditionally the letter "S"). Brush with water and sprinkle with additional granulated sugar. Repeat with remaining dough strips and filling. Repeat with remaining dough portions and filling.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.

DUTCH LETTER BARS

Steps:

• Preheat oven to 325 degrees. In a mixer, combine ingredients and blend well. Spread in 9X13 in pan. Brush with egg whites, sprinkle with sliced almonds and coarse sugar.
• Bake for 30 minutes until golden brown. Do not over bake.

DUTCH LETTER BARS

Steps:

• In a large mixing bowl, cream margarine, butter and eggs.
• Beat in almond paste.
• Add sugar and flour; mix well.
• Spread into a greased 13" x 9" x 2" baking pan.
• Sprinkle the top with a small amount of sugar and the almonds.
• Bake at 350 for 30-35 minutes or until the top is browned. Cool before cutting. Makes 3 dozen.

DUTCH LETTERS

Steps:

• Dough: Mix butter and flour.
• Stir in water and mix to form dough.
• Chill overnight.
• Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well.
• Chill overnight.
• Assembly: Divide dough and filling into 14 equal parts.
• Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip.
• Lap one side of dough over the filling, then the other side and pinch seam shut from end to end.
• Shape into an "S" shape and place on greased cookie sheet with seam on bottom.
• Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape.
• Repeat with rest of dough and filling.
• Bake at 400°F for 30 minutes.
• *These can be made and frozen before or after baking.