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
    3 Hy-Vee large eggs
    1 (8 oz) container almond paste
    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. water
    4 c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee kosher salt
    1 ½ c. Hy-Vee unsalted butter, cold, diced
    ½ c. Hy-Vee shortening
    1 c. ice cold water
    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. Separate egg yolks from whites. Set aside 2 egg whites for almond filling, 1 egg white for egg wash and 1 egg yolk for dough; reserve remaining 2 egg yolks for another use.
    2. For almond filling, in a medium mixing bowl combine almond paste, 2 egg whites, granulated sugar, brown sugar, vanilla and cinnamon. Beat with an electric mixer on medium-high until smooth. Spoon into a piping bag fitted with a large star tip; set aside.
    3. For egg wash, in a small bowl whisk together 1 egg white and water; set aside.
    4. In a large bowl, stir together flour and salt; cut in butter and shortening until mixture is crumbly. Whisk together cold water and egg yolk; drizzle into bowl, tossing with a fork until combined. Gather into a ball, kneading gently until it holds together. Divide into four portions; wrap each portion in plastic wrap and refrigerate for 20 minutes.
    5. Preheat oven to 350 degrees. Lightly grease baking sheets; set aside.
    6. On a lightly floured surface, roll one portion of dough into a 9-by-13-inch rectangle. Fold up 2 short sides of rectangle so they meet in the middle and fold dough like a book. Rotate dough 90 degrees; repeat the rolling and folding technique, ending by rolling dough into a final 13-by-7-1/2-inch rectangle; trim dough as needed to meet dimensions. Cut rectangle into three 2-1/2-by-13-inch strips. Brush strips with egg wash.
    7. Pipe filling along one edge of long side of each strip. Tightly roll up, starting from a long side. Do not pinch ends. Chill rolls and repeat with remaining dough and filling.
    8. Transfer chilled logs seam side down to lightly greased baking sheets; form each into an S-shape. Brush remaining egg wash over each and sprinkle with coarse sugar.
    9. Bake until flaky and lightly browned, about 35 minutes. Cool on wire racks and 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