boterkoek (dutch pastry - "butter cake")

(2)
Recipe by
Tina Watt
Kalamazoo, MI

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.

(2)
yield 10 -12
prep time 15 Min
cook time 30 Min

Ingredients For boterkoek (dutch pastry - "butter cake")

  • 1 2/3 c
    all purpose flour
  • 1 1/3 stick
    butter, room temperature
  • 1/2 c
    basterd sugar
  • 1 pinch
    salt
  • 1/2 - 1 c
    almond paste
  • 1
    egg yolk

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

  • 1
    Preheat oven to 325 degrees.
  • 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.
  • 3
    Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
  • 4
    Add a little water and sugar to the egg yolk and brush the pastry.
  • 5
    Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.

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