Dutch Letter Bars: An Easier Take on a Classic Treat

The aroma of almond and butter is instantly transported me back to my childhood Christmases. My grandmother, a proud Dutch immigrant, would spend days meticulously crafting traditional Dutch letters – intricate pastries filled with almond paste. While I cherished those moments (and devoured every last crumb), the process seemed daunting. These Dutch Letter Bars capture the essence of that beloved flavor, simplifying the experience without sacrificing any of the deliciousness. They are perfect for sharing, especially when you want to impress without spending all day in the kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yields: 36 bars
• Serves: 36
• Dietary Type: Not specified

Ingredients

• 1/2 cup margarine, softened
• 1/2 cup butter, softened
• 2 eggs
• 1 (8 ounce) can almond paste
• 2 cups sugar
• 2 cups all-purpose flour
• Additional sugar, for sprinkling
• Sliced almonds, for sprinkling

Equipment Needed

• Large mixing bowl
• Electric mixer
• 13″ x 9″ x 2″ baking pan
• Grease-proof cooking spray, or butter, for greasing the pan
• Measuring cups and spoons
• Knife or pastry cutter

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the rack is positioned in the center of the oven for even baking.
2. Prepare your baking pan by greasing it thoroughly. This prevents the bars from sticking and ensures easy removal. You can use cooking spray or spread softened butter across the bottom and sides of the pan.
3. In a large mixing bowl, cream together the softened margarine, softened butter, and eggs using an electric mixer. Beat until the mixture is light and fluffy. This step is crucial for creating a tender and moist bar. Make sure your butter and margarine are properly softened to ensure the ingredients incorporate smoothly.
4. Add the almond paste to the creamed mixture and beat until well combined. It’s easiest to break up the almond paste into smaller pieces before adding it, as it can be quite dense. Ensure there are no large clumps of almond paste remaining.
5. Gradually add the sugar and flour to the mixture, mixing well after each addition. Be careful not to overmix the dough once the flour is added, as this can result in a tougher bar. Mix just until the ingredients are fully incorporated.
6. Spread the dough evenly into the prepared 13″ x 9″ x 2″ baking pan. Use a spatula or the back of a spoon to ensure the surface is smooth and level. This will help the bars bake evenly.
7. Sprinkle the top of the dough with a small amount of additional sugar and the sliced almonds. The sugar will caramelize during baking, adding a touch of sweetness and a beautiful golden-brown color. The almonds will provide a pleasant crunch and visual appeal.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on the bars during the last few minutes of baking to prevent them from burning. The baking time may vary depending on your oven, so it’s best to check for doneness using a toothpick.
9. Remove the baking pan from the oven and let the bars cool completely in the pan before cutting them into squares or rectangles. This will allow the bars to firm up and prevent them from crumbling when cut.
10. Once cooled, cut the bars into 36 even pieces. Serve and enjoy!

Expert Tips & Tricks

• For a richer flavor, use almond extract in addition to the almond paste. Add 1/2 teaspoon of almond extract to the creamed mixture.
• If you find that the almond paste is difficult to work with, try microwaving it for a few seconds to soften it slightly. Be careful not to overheat it, as it can become sticky.
• To prevent the almonds from burning during baking, you can lightly toast them before adding them to the top of the bars. This will enhance their flavor and give them a deeper color.
• For a more decorative touch, use a stencil to create a pattern on top of the bars before baking. Simply place the stencil on top of the dough and sprinkle with powdered sugar. Remove the stencil before baking.
• If your oven tends to bake unevenly, rotate the baking pan halfway through the baking time to ensure even browning.
• When measuring the flour, spoon it into the measuring cup and level it off with a knife. This will prevent you from adding too much flour, which can result in a dry and crumbly bar.
• For easier cutting, chill the bars in the refrigerator for 30 minutes before cutting. This will help them firm up and prevent them from crumbling.

Serving & Storage Suggestions

These Dutch Letter Bars are best enjoyed at room temperature. They are perfect as an afternoon treat, a dessert after dinner, or a sweet addition to a potluck or gathering. Serve them with a cup of coffee or tea for a delightful pairing.

To store leftover bars, place them in an airtight container at room temperature. They will keep for up to 3-4 days. For longer storage, you can freeze the bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. To thaw, simply remove the bars from the freezer and let them thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	148 kcal	N/A
Calories from Fat	N/A	44%
Total Fat	7.3 g	11%
Saturated Fat	2.4 g	12%
Cholesterol	17.1 mg	5%
Sodium	56.9 mg	2%
Total Carbohydrate	19.7 g	6%
Dietary Fiber	0.5 g	2%
Sugars	13.5 g	54%
Protein	1.7 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum or guar gum for binding.
• Dairy-Free: Replace the butter with a dairy-free butter substitute. Ensure the substitute is suitable for baking and has a similar fat content to butter.
• Nut-Free: If you have a nut allergy, you can omit the almond paste and replace it with a seed-based paste, such as sunflower seed paste (sunbutter).
• Spice it up: Add a dash of cinnamon or nutmeg to the dough for a warm and comforting flavor.
• Chocolate Drizzle: After the bars have cooled, drizzle melted chocolate over the top for an extra touch of indulgence.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright and zesty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size baking pan?
A: While a 13″ x 9″ x 2″ baking pan is recommended for even baking, you can use a different size pan if needed. Keep in mind that the baking time may need to be adjusted depending on the size and shape of the pan.

Q: Can I make these bars ahead of time?
A: Yes, you can make these bars ahead of time. They can be stored in an airtight container at room temperature for up to 3-4 days or frozen for up to 2 months.

Q: What if my almond paste is too dry?
A: If your almond paste is too dry, you can add a small amount of milk or almond extract to moisten it.

Q: Can I use a different type of nut?
A: Yes, you can use a different type of nut, such as pecans or walnuts, in place of the almonds.

Q: How do I prevent the bars from sticking to the pan?
A: To prevent the bars from sticking to the pan, make sure to grease the pan thoroughly before adding the dough. You can also line the pan with parchment paper for easy removal.

Final Thoughts

These Dutch Letter Bars are a delightful and easy way to enjoy the classic flavors of traditional Dutch letters without all the fuss. Whether you’re looking for a simple treat to bake on a weekend afternoon or a crowd-pleasing dessert to share at your next gathering, this recipe is sure to be a hit. So, gather your ingredients, preheat your oven, and prepare to indulge in the warm, comforting taste of these delicious bars. Don’t hesitate to experiment with variations and substitutions to create your own unique version. And, most importantly, enjoy the process of baking and sharing these sweet treats with your loved ones!