boterkoek (dutch pastry - "butter cake")
(2 ratings)
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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.
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(2 ratings)
yield
10 -12
prep time
15 Min
cook time
30 Min
Ingredients For boterkoek (dutch pastry - "butter cake")
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1 2/3 call purpose flour
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1 1/3 stickbutter, room temperature
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1/2 cbasterd sugar
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1 pinchsalt
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1/2 - 1 calmond paste
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1egg yolk
How To Make boterkoek (dutch pastry - "butter cake")
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1Preheat oven to 325 degrees.
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2Combine 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.
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3Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
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4Add a little water and sugar to the egg yolk and brush the pastry.
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5Bake 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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