Dutch Boterletter
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 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
Directions:
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.
