boterkoek (dutch pastry - "butter cake")

Name: Boterkoek (Dutch Pastry - "Butter Cake")
Prep time: 15 min
Cook time: 30 min
Yield: 10
Ingredients: 1 2/3 cup(s) all purpose flour; 1 1/3 stick(s) butter, room temperature; 1/2 cup(s) basterd sugar; 1 pinch(es) salt; 1/2 - 1 cup(s) almond paste; 1 - egg yolk

(2 RATINGS)

51 Pinches

Tina Watt

Kalamazoo, MI

Updated on Oct 30, 2010

Like many western European pastries, this one features almond paste. This is not to be confused with almond pie filling. Use a cake pan with a release or a spring form. The final result is a very dense, chewy torte.

Rate

No Image

prep time 15 Min

cook time 30 Min

method ---

yield 10-12 serving(s)

Ingredients

1 2/3 cups all purpose flour
1 1/3 sticks butter, room temperature
1/2 cup basterd sugar
1 pinch salt
1/2 - 1 cups almond paste
1 - egg yolk

How To Make boterkoek (dutch pastry - "butter cake")

Step 1

Preheat oven to 325 degrees.

Step 2

Combine flour, butter, sugar and salt to form course mixture. Note: if you can't find basterd sugar, combine 1/4 cup brown sugar with 1/4 cup fine white sugar. Work the almond paste evenly into the coarse pastry mixture.
Step 3

Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
Step 4

Add a little water and sugar to the egg yolk and brush the pastry.
Step 5

Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes