This is the best Boterkoek recipe! I was so excited to find it on the site. It turns out perfectly every time. I added it to my Christmas baking and put green and red sugar crystals on top. It turned out very pretty and festive. Thank you so much for a great recipe.
I made this for a Dutch friend and brought it to work! It was such a big hit!!! I used only 1/2 tsp almond extract and added coconut pecan frosting on the top just to make it a little different :) This recipe literally takes less than 20 minutes to prepare and tastes soooo good!!!
Taste is good but not the boterkoek we use to make in bakery shop in school Back in holland. Though this was many years ago and I've been in the usa for several years now, the taste of boterkoek and many other dutch foods still lays fresh in my mouth and mind. Next time ill leave out the almond extract and use little mote butter. Its not called butter cake for no reason.
It's a great recipe. I think to make it the boterkoek I know (I'm a relatively new immigrant to the US so I'm still intimately familiar with boterkoek) I think next time I will add a little more butter and a little less almond extract.
A good recipe! It is semi-dense cake hard on the outside and soft on the inside! It's like a mild sugar cookie. It was so good that it was completely gone within 12 hours!
Amazing.....I love recipes that require simple and pure ingredients....thank you Raw food nut's Oma!
thank you so much my spouse is from rotterdam holland. He loves boterkoek and i though i lost the only repice i had for this and its the same as his ma's and its great
I made this on a whim, because I wanted something delicious to go with my coffee and was out of milk. I love anything almond flavored, so I figured I'd test this recipe out, and I'm so glad I did. This is my new favorite dessert/breakfast! I can't get over how delicious and easy it is. The only downside is that I can't stop eating it...
My family has 0 dutch heritage, so I made this recipe on a whim, not knowing what to expect. Absolutely delicious! I followed the recipe (except for the almonds) and baked for 27 minutes. The middle looked a little soft, but the edges turned brown and crispy, and it smelled amazing. I'd like to try mini ones or a square pan than can be cut into bars. Will that work?
Thank you! Thank you! Thank you!! I've been looking for the perfect Dutch buttercake recipe, and you had it!! Thanks so much for sharing. I got so excited to make it, I didn't look to see if I had almond extract, which I didn't, so I used Amaretto liquor instead, and it still came out fabulous. Only problem? I can't stop slicing off little slivers to eat!!! Also...for anyone who might like to make this recipe...if you can control yourself, it's even better the next day!!! Thanks so much once again, this is a keeper! No more searching for me!!