Description
Dutch Letter Bars are a delightful, buttery almond-flavored treat featuring a rich almond paste baked into a sweet, tender dough topped with a crunchy sugar crust. Perfect for dessert or a special snack, these bars offer a perfect balance of sweet and nutty flavors with a golden, slightly crisp exterior.
Ingredients
Scale
For the Dough and Filling
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 eggs
- 8 oz almond paste
- 2 cups all-purpose flour
Topping
- 2 tablespoons granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×9-inch pan with butter to prevent sticking. If you prefer thinner bars, you may opt for a 9×13-inch pan instead.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and 2 cups of granulated sugar together for 3 to 4 minutes until the mixture is light, creamy, and airy. This step is crucial for a tender texture.
- Add Eggs and Almond Paste: Add the eggs one at a time, mixing well after each addition. Then incorporate the almond paste into the mixture, beating until smooth and fully blended.
- Add Flour: Gradually add the all-purpose flour to the wet ingredients and mix just until the dough comes together and no dry flour spots remain. Avoid overmixing to keep the bars tender.
- Transfer Dough to Pan: Spoon the dough evenly into the prepared pan. Use a spatula or your hands to spread it out evenly, ensuring it reaches all edges of the pan.
- Add Sugar Topping: Sprinkle 2 tablespoons of granulated sugar evenly over the top of the dough. This will create a sweet, crunchy topping as the bars bake.
- Bake: Place the pan in the preheated oven. Bake for 45 minutes if using a 9×9-inch pan, or 35 minutes if using the larger 9×13-inch pan for thinner bars. The bars are done when the top is golden and firm to the touch.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely before slicing. This resting time helps the bars set and prevents crumbling when cut.
Notes
- Using room temperature butter is important for creaming properly with sugar.
- You can substitute almond paste with marzipan, but expect a slightly different texture and sweetness.
- For thinner bars, use a 9×13-inch pan and reduce the baking time accordingly.
- Make sure bars are fully cooled before slicing to ensure clean cuts.
- Store bars in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Keywords: Dutch Letter Bars, Almond Paste Bars, Almond Dessert Bars, Dutch Almond Bars, Sweet Almond Bars
