DUTCH ALMOND BOTERKOEK

Dutch Almond Boterkoek image

This is a Dutch almond buttercake bar cookie that keeps well.

Provided by Sandra Bennett

Categories World Cuisine Recipes European Dutch

Yield 12

Number Of Ingredients 6

Ingredients

1 cup butter
1 ¼ cups packed brown sugar
2 cups all-purpose flour
1 teaspoon almond extract
1 egg
½ cup blanched slivered almonds

Steps:

Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
Cream together the brown sugar and the butter or margarine. Add the almond extract.
Sift and add flour to the creamed sugar mixture. Mix well.
Separate the egg, and add the egg yolk to the dough. Mix again.
Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
Bake for about 20 minutes. When cool, cut into bars.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 39.3 g, Cholesterol 56.2 mg, Fat 18.3 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 122.1 mg, Sugar 22.5 g