Dutch Almond Cookies Amandel Koekjes
Delight your taste buds with Dutch Almond Cookies, or *Amandel Koekjes*, a classic treat that beautifully blends buttery richness with nutty perfection. These delicately crisp cookies are infused with fragrant almond and vanilla extracts, creating a luxurious flavor profile that’s both comforting and indulgent. Topped with a generous sprinkling of sliced almonds and a golden, glossy finish from an egg white glaze, these cookies are as stunning as they are delicious. Perfect for any occasion, from festive gatherings to afternoon tea, these easy-to-make biscuits come together in just 35 minutes (including prep and bake time!). With just 9 simple ingredients, their melt-in-your-mouth texture and irresistible almond crunch will quickly make them a household favorite. Whether you're exploring Dutch baking traditions or just craving a sweet, nutty snack, these homemade cookies offer a little taste of Europe in every bite.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams unsalted butter (cold, cubed)
- 100 grams granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 egg yolk
- 50 grams sliced almonds
- 1 egg white (lightly beaten)
- 0.25 teaspoon salt
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
Mix in the almond extract, vanilla extract, and egg yolk until the dough comes together. If the dough feels too dry, add a teaspoon of cold water at a time until it holds.
Divide the dough in half, shape each portion into a disc, and wrap them in plastic wrap. Chill in the refrigerator for 30 minutes.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to a thickness of 5mm (approximately 1/4 inch). Cut out cookie shapes using a round or desired cookie cutter.
Place the cookies on the prepared baking sheets, leaving about 2cm (1 inch) of space between them.
Brush the tops of the cookies with lightly beaten egg white, then sprinkle sliced almonds over each cookie, gently pressing them into the dough to adhere.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 170% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 103.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
