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Dutch Boterletter

Contributed by: Chris WebAdmin. of


  • 1 cup finely ground almonds
  • 2/3 cup sugar
  • 1 egg, lightly beaten
  • Grated rind of 1/2 lemon
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3 to 4 tablespoons ice water
  • 1 egg yolk, lightly beaten


Combine the almonds, sugar, egg and lemon rind. Cover and let the mixture stand overnight.

Place the flour and salt in a bowl.

With a pastry blender or 2 knives, cut the butter into the flour until it resembles coarse meal. Add the water a little at a time, using only enough to make the mixture stick together. Wrap the dough in waxed paper and chill 1 hour.

Roll the dough out on a floured board into a rectangle. Fold in thirds, wrap in waxed paper and refrigerate 15 minutes. Roll and fold the dough again and refrigerate.

Repeat these steps 3 more times.

After the last rolling and folding, refrigerate the dough 2 to 3 hours. Roll it into a long strip 10 cm wide and 3 mm thick.

Make cylinders of the almond mixture 2cm in diameter. Wrap a strip of dough around the almond mixture and press the dough together at the ends with wet fingers. Form the cylinders into letters and place on a buttered oven tray. Brush with egg yolk and bake in a preheated 200oC (approx. 400 F. actually 392o F.) oven for 20 minutes or until golden brown.

Cool on wire racks.



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