Dutch Almond Bars
Submitted by fishermantoo
Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.
YIELD
50 servingsPREP
20 minCOOK
40 minREADY
60 minThese Dutch almond bars are the kind of cookie-bar hybrid that disappears from a holiday platter before you even get a chance to arrange them properly.
A buttery cake flour crust gets par-baked until just set, then topped with a luscious filling made from almond paste, sugar, egg yolks, and lemon juice, lightened with stiffly beaten egg whites for an almost souffle-like texture.
Flaked coconut goes on top and toasts golden as everything bakes together into a chewy, fragrant, marzipan-scented treat.
The recipe makes a whopping 50 bars, so they’re ideal for bake sales, cookie swaps, or gifting.
Kitchen Tips
- Soften the almond paste before mixing by breaking it into small pieces. Cold paste stays lumpy and won’t blend smoothly.
- Fold the beaten egg whites gently. They give the filling its light, airy texture. Stirring too aggressively deflates them.
- Let the bars cool completely in the pan before cutting. The filling sets as it cools and you’ll get cleaner slices.
Ingredients
Directions
Cream butter and ½ cup sugar until light and fluffy.
Add one egg plus one egg yolk and cake flour.
Beat until well blended.
Spread in a 13” x 9” x 2” pan.
Bake at 400℉ (200℃) for 10 minutes.
Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended.
Fold in egg whites and vanilla.
Spread over baked crust and sprinkle flaked coconut over top.
Bake at 325 degrees for 30 minutes.
Cool and cut into bars.
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