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Dutch Letters

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“These are a cross between a pastry and a cookie. They never last longer than a day around here. They are flaky, buttery almond delights! They are not hard to make, just a little time consuming--BUT SO WORTH IT! I hope you try them and see for yourself how really wonderful they are. Prep time includes chilling the dough.”
24hrs 30mins

Ingredients Nutrition


  1. Dough: Mix butter and flour.
  2. Stir in water and mix to form dough.
  3. Chill overnight.
  4. Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well.
  5. Chill overnight.
  6. Assembly: Divide dough and filling into 14 equal parts.
  7. Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip.
  8. Lap one side of dough over the filling, then the other side and pinch seam shut from end to end.
  9. Shape into an "S" shape and place on greased cookie sheet with seam on bottom.
  10. Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape.
  11. Repeat with rest of dough and filling.
  12. Bake at 400°F for 30 minutes.
  13. *These can be made and frozen before or after baking.

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