Dutch Almond Boterkoek

    30 mins

    This is a Dutch almond buttercake bar cookie that keeps well.

    37 people made this

    Serves: 12 

    • 225 g butter
    • 275 g packed brown sugar
    • 250 g all-purpose flour
    • 1 teaspoon almond extract
    • 1 egg
    • 55 g blanched slivered almonds

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
    2. Cream together the brown sugar and the butter or margarine. Add the almond extract.
    3. Sift and add flour to the creamed sugar mixture. Mix well.
    4. Separate the egg, and add the egg yolk to the dough. Mix again.
    5. Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
    6. Bake approx 20 minutes. When cool, cut into bars.

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    Reviews and ratings
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    Reviews in English (44)


    This buttery bar cookie is simple to make and surprisingly delicious and addictive. I include this cookie when I'm putting together a cookie tray - it provides a nice balance to the more complex and "heavier" cookies.  -  10 Feb 2000  (Review from Allrecipes US | Canada)


    Call me silly, but I like them better made in a pie plate. very simple, but needs a little adjustment. Mix 2/3 cup room-temperature (unsalted) butter, 1/2 cup white sugar, and 1/2 cup packed brown (light or dark). I like the almond flavor, so add 1 1/2 tsp extract. Add the whole beaten egg, except for 1 tsp. Sift 1 1/2 cups of flower and 1/2 tsp of baking powder into butter/sugar/egg mixture. Put dough in greased 9" pie plate. Mix reserved egg w/ 1 tsp water and brush over dough. I like to add some turbinado sugar on top for crunch rather than the slivered almonds, but that's a matter of taste. Bake for 25-30 mins. at 350F until firm to the touch. Comes out great!  -  22 Sep 2010  (Review from Allrecipes US | Canada)


    THESE ARE INCREDIBLE! So easy and sooooooo good! I just used an average glass casserole dish, and it worked out fine. These were halfway between a cookie and a cake, but they cut very easily and held their shape. This recipe would make a divine crust. Highly recommended! So easy and quick, and the almond taste is gourmet--reminiscent of marzipan. I'll be making these again. THANKS!!  -  01 Jul 2007  (Review from Allrecipes US | Canada)