Dutch Letters Jaarsmas Bakery Recipes
DUTCH LETTERS
These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. -Shirley De Lange, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 28 pastry pieces.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 248 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 182mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
DUTCH LETTER BARS
Growing up in Iowa, you become accustom to the seasonal trips to Pella and the delicious Dutch Letters from Jaarsma Bakery. This recipe lets you replicate the Dutch Letter with out the trip. This recipe appeared in the Des Moines Register a number of years ago.
Provided by Chef Chad
Categories Bar Cookie
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
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