Recipe by Theresa P
These are a cross between a pastry and a cookie. They never last longer than a day around here. They are flaky, buttery almond delights! They are not hard to make, just a little time consuming--BUT SO WORTH IT! I hope you try them and see for yourself how really wonderful they are. Prep time includes chilling the dough.
Top Review by AngieME
I loved the taste and texture of these surprisingly flaky Dutch Letters. If it took less work and time, I would give it 5 stars...but it's time consuming and I'm not sure when I'll dedicate the time to make these again. Here are some things I did: 1) I used one container of Wondra flour (about 3 c) and then the rest all-purpose flour. Great results still. 2) I rolled them out on lightly floured waxed paper. It made life much easier to fold over and transfer to cookie sheet. 3) Be heavy with the sprinkled sugar. 4) I baked 1/3 of the letters the day after I made the dough/filling and ran out of time, so finished them off a few days later with great results. The dough/filling kept in the fridge nicely. 5) I froze some after baking -- they tasted super defrosted. 6) Some I made into 'S' shapes, but most were 'I' shapes, and I cut those into about 4" pieces after they baked. You can cut them small before baking, but filling will ooze out a little (though it's still good). 7) Some I rolled like a jelly roll rather than folding over, and both techniques yielded great results. 8) With my convection oven, it took 18 minutes to bake these. My mom made them too with a conventional oven, and it took her about 24 minutes. I hope this helps. If anyone is considering making these delicious things, they are easy to make -- just time consuming when it's time to roll out and bake them.
- 1 lb butter
- 4 cups Wondra Flour (is made for thickening gravies and sauces, usually found in same aisle as flour)
- 1 cup water
- 2 egg whites (slightly beaten)
- 1 lb almond paste
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
Directions See How It's Made
- Dough: Mix butter and flour.
- Stir in water and mix to form dough.
- Chill overnight.
- Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well.
- Chill overnight.
- Assembly: Divide dough and filling into 14 equal parts.
- Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip.
- Lap one side of dough over the filling, then the other side and pinch seam shut from end to end.
- Shape into an "S" shape and place on greased cookie sheet with seam on bottom.
- Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape.
- Repeat with rest of dough and filling.
- Bake at 400°F for 30 minutes.
- *These can be made and frozen before or after baking.