Free Recipe Dutch Letters

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Dutch Letters Recipe

4 c Flour
1/2 ts Baking powder; (optional)
1 lb Butter
1 c Cold water
1 lb Almond paste
2 c Granulated sugar; (plus
-additional sugar for
-sprinkling)
3 Whole eggs; slightly beaten
2 Additional egg whites;
-slightly beaten
1 ts Pure vanilla extract;
-(optional)

Dutch Letters Preparation

I saw a recipe for Dutch Letters here so had to add mine, which is a little bit different. This is a great recipe someone gave me years ago on the list. (Thanks again, Teasel!) They”re very sweet, but very impressive, and most folks just love them. I like to shape them into either the letters of the people”s names, or for whatever group or occasiont I”m serving them at. N. B.: You must prepare the pastry and filling at least 24 hours before you intend to bake the pastries. ~- Make the dough: . Sift together flour and baking powder. . Cut in butter until mixture resembles cornmeal. . Add cold water. Mix until smooth and consistency of pastry dough. . Cover and refrigerate overnight (or longer). ~- Make the filling: . Beat almond paste until smooth. . Add 2 cups of the sugar. Continue mixing until smooth. (If possible, use a blender or food processor for this step.) . Add the 3 whole eggs and the vanilla extract. . Mix until thoroughly blended. . Cover and refrigerate overnight (or longer). ~- Assemble and Bake: . When ready to bake the pastries, preheat oven to 400 degrees F. if making 14 pastries, or 425 degrees F. if making 8. . Butter cookie sheets. Set aside. . Remove filling from refrigerator and allow to come to room temperature. . Remove dough from refrigerator, and divide into either 8 or 14 equal parts. . For each part: ~ Shape into a ball. – Roll into a very large rectangle. (The pastry should be almost paper-thin. For 14 parts, this will be approximately 14 x 4.5 inches long … For eight parts, it will be almost twice that size.) – Divide filling into 8 or 14 portions (depending upon number of pastries you”re going to make.) – Drop small dollops of filling over pastry and carefully and evenly spread with spatula. (Both filling and pastry will tear easily.) – Roll up jelly roll fashion (beginning at long side.) If pastry is too delicate, simply fold both sides up over filling. – Pinch ends shut. – Shape into letter (or leave in one long strip). – Place seam side down on greased cookie sheet. – Brush with slightly beaten egg whites. ~ Sprinkle sugar evenly over top of pastry. – Prick with fork every 2 inches to allow steam to escape. – Bake 25 – 30 minutes. Yield: 8 – 14 pastries NOTES: These can be made ahead and frozen either before or after baking. Posted to EAT-L Digest by Elizabeth McClenthen <irisheyessmiling@JUNO.COM> on Feb 24, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Dutch Letters?

If you know a better Dutch Letters Recipe please comment below.