Dutch Letters


Dutch Letters

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    These light and flaky treats filled with a sweet almond paste are delightful with a morning cup of coffee.

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    Servings and Ingredients

    Serves 12
    1 (8-oz.) container almond paste
    3 Hy-Vee large eggs, separated and divided
    ½ c. Hy-Vee granulated sugar
    ½ c. Hy-Vee brown sugar, packed
    1 tsp. Hy-Vee vanilla extract
    ½ tsp. Hy-Vee ground cinnamon
    2 tbsp. plus 1 c. cold water
    4 c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee kosher salt
    1 ½ c. Hy-Vee unsalted butter, cold, chopped
    ½ c. Hy-Vee shortening, plus additional for greasing baking sheets
    ½ c. coarse sugar, such as sparkling sanding sugar

    Things To Grab

    • Medium bowl
    • Electric mixer
    • Piping bag
    • Large star tip
    • Small bowl
    • Large bowl
    • Pastry blender
    • Whisk
    • Plastic wrap
    • Hy-Vee nonstick cooking spray
    • Rolling pin
    • Silicone pastry brush


    1. Beat almond paste, 2 egg whites, granulated sugar, brown sugar, vanilla, and cinnamon in large mixing bowl with electric mixer on high until smooth. Spoon into a pastry bag fitted with a large circle tip; set filling aside.

    2. Whisk together remaining egg white and 2 tablespoons water; set egg wash aside.

    3. Whisk together flour and salt in large bowl. Cut butter and 1/2 cup shortening with a pastry blender until mixture is crumbly. Whisk together remaining 1 cup ice-cold water and 1 egg yolk; reserving 2 egg yolks for another use. Drizzle egg yolk water mixture over flour mixture in bowl; toss with fork until combined. Gather dough into a ball; knead gently until dough holds together. Divide dough into 4 portions; wrap each portion in plastic wrap and refrigerate 20 minutes.

    4. Preheat oven to 350 degrees. Lightly grease baking sheets with additional shortening; set aside.

    5. Roll one portion of chilled dough into a 13x9-inch rectangle on a lightly floured surface. Fold up 2 short sides of rectangle to meet in the middle; fold in half like a book to form 4 layers. Rotate the dough 90 degrees; repeat rolling and folding process 3 more times. Roll folded dough to a 13x7-1/2-inch rectangle. If necessary, trim dough to meet dimensions. Cut dough rectangle into 3 (13xx2-1/2-inch) strips. Brush strips with egg wash.

    6. Pipe filling along one edge of the 13-inch side of each strip. Tightly roll up each, starting from a long side. Do not pinch ends. Chill the filled logs 20 minutes. Repeat the rolling, folding and filling process with the remaining 3 portions of chilled dough to make a total of 12 logs.

    7. Transfer chilled logs, seam sides down, to the prepared baking sheets. From each log into an S-shape. Brush remaining egg wash over each sprinkle with sanding sugar.

    8. Bake 35 minutes or until flaky and lightly browned. Transfer to wire racks and cool. Serve at room temperature.

    Nutrition facts


    630 Calories per serving
    1 letter

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 110mg
    • Sodium: 180mg
    • Total Carbohydrates: 69g
    • Protein: 8g

    Daily Values

    Vitamin A 15%
    Vitamin C 0%
    Iron 15%
    Calcium 8%

    Recipe Source:

    Seasons, Fall 2016