Made with a delicious almond paste baked into a puff pastry dough. Other Dutch treats like cakes and candies also use almond paste. Dutch Letters were originally a Christmas Dutch treat. The letters may be made into each individual?s initial, but the letter S is used by the local bakeries because is represents St. Nick. Be sure and CUT the butter into the flour with a pastry blender and handle the dough (like pastry) very little. Many cooks make their letters using a straight 14 inch strip and cut it into smaller serving pieces after baking. One pound of almond paste equals about 2 cups. The dough freezes very well. Frozen puff pastry can also be used to make these.
In a large bowl, cut butter into flower. Stir in cold water and mix well. Store in a plastic container with a cover. Chill overnight.
Beat almond paste with mixer (2 cups). Add sugar, eggs, vanilla and bread crumbs. Beat together until smooth. Chill overnight.
Divide dough into four equal parts. Divide filling into 20 equal parts. Roll one section of dough about 1/8" thick. (Use pastry cloth and cover for the rolling pin. Flour both well.
Roll out legths into 3/4" thickness. Take a section of filling and place it down the center of dough strip. Lap one side of dough over the filling, then the other side and pinch the seam shut. Tuck the ends over and pinch them to seal the dough. Place on cookie sheet (covered with waxed paper), with seams down. (These may be placed close together.) Continue with the other three sections. Keep the dough and filling refrigerated while working on the other parts. Cover with plastic wrap. Freeze.
The Next day:
Grease a cookie sheet and space 6 to 8 letters on it. (Slightly thaw them.)
Beat an egg white thoroughly with an egg beater. Brush top of Dutch Letters with egg white, using a pastry brush. Avoid getting egg white on cookie sheet.
Sprinkle generously with white sugar, trying not to get sugar on the sheet.
Prick crosswise (using a fork), through the dough, about every 2 inches.
Bake at 400 degrees for 15 to 20 minutes. They should be golden brown. Cool on paper towels or cooling racks.
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|Serving Size: 1 Dozen (996g)|
|Recipe Makes: 4|
|Calories from Fat: 2128 (52%)|
|Amt Per Serving||% DV|
|Total Fat 236.5g||315 %|
|Saturated Fat 125.6g||628 %|
|Monounsaturated Fat 76g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 1280.7mg||394 %|
|Sodium 1677.7mg||58 %|
|Potassium 812.2mg||21 %|
|Total Carbohydrate 457.1g||134 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 448g|
|Protein 49.5g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4071
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