Amandelkrullen are classic Dutch almond cookies that are as beautiful as they are delicious. Made with just three simple ingredients—shaved almonds, castor sugar, and a single egg—these cookies boast a delicate, shatteringly crisp texture and a deep, toasted nut flavor. The key to their charm is the shape: while still warm from the oven, each cookie is draped over a wooden dowel to create a perfect, elegant curl. They are the perfect bite-sized treat for afternoon coffee, holiday gatherings, or as a charming addition to a dessert platter. Their simplicity allows the quality of the almonds to shine through, making them a timeless favorite for any occasion.
Amandelkrullen
Description
Amandelkrullen are classic Dutch almond cookies that are as beautiful as they are delicious. Made with just three simple ingredients—shaved almonds, castor sugar, and a single egg—these cookies boast a delicate, shatteringly crisp texture and a deep, toasted nut flavor. The key to their charm is the shape: while still warm from the oven, each cookie is draped over a wooden dowel to create a perfect, elegant curl. They are the perfect bite-sized treat for afternoon coffee, holiday gatherings, or as a charming addition to a dessert platter. Their simplicity allows the quality of the almonds to shine through, making them a timeless favorite for any occasion.Ingredients
Directions
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Preheat oven to 175°C (350°F).
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In a medium bowl, beat the egg lightly. Add the castor sugar and shaved almonds, mixing until well combined.
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Line a baking tray with parchment paper or grease it lightly.
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Drop teaspoon-sized heaps of the almond mixture onto the tray, ensuring they are spaced about 8 cm apart to allow for spreading.
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Flatten each heap gently with a fork.
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Bake for 10-15 minutes, or until the edges are golden brown and crisp.
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Remove from the oven and let the cookies cool on the tray for exactly 3 minutes. They should be firm enough to handle but still pliable.
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Using a palette knife, carefully lift each cookie from the tray. Immediately drape it over a wooden dowel, rolling pin, or bottle neck to form a curl.
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Allow the cookies to cool completely while draped. Once set and cooled, remove from the dowel.
Note
Store in an airtight container to maintain crispness.
For best results, use a clean, dry wooden dowel or bottle neck for shaping. Ensure it is smooth to avoid sticking.
If the cookies become too hard to shape, they have cooled too much. You can briefly warm them in the oven for 1-2 minutes to soften them again, but watch closely to avoid burning.
