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Dutch Almond Bars

Dutch Almond Bars recipe image
These Dutch Almond Bars are a nostalgic treat featuring a buttery, crumbly shortbread base topped with a dense, sweet almond paste filling. The addition of fresh lemon juice cuts through the richness, while stiffly beaten egg whites keep the filling light and airy. A sprinkle of flaked coconut adds a delightful chew and toasted flavor. Perfect for holiday cookie exchanges, afternoon tea, or any time you crave something indulgent yet elegant. The combination of textures and flavors makes these bars a standout dessert that feels both classic and comforting.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 50
Calories: 826.8
Dietary: Vegetarian
Description
These Dutch Almond Bars are a nostalgic treat featuring a buttery, crumbly shortbread base topped with a dense, sweet almond paste filling. The addition of fresh lemon juice cuts through the richness, while stiffly beaten egg whites keep the filling light and airy. A sprinkle of flaked coconut adds a delightful chew and toasted flavor. Perfect for holiday cookie exchanges, afternoon tea, or any time you crave something indulgent yet elegant. The combination of textures and flavors makes these bars a standout dessert that feels both classic and comforting.
Ingredients
  • 1/2 cups Butter
  • 1 cups Almond paste or filling
  • 1/2 cups Sugar 2 Egg yolks
  • 1 Egg /2 Lemon; juice of
  • 1 Egg Yolk 3 Egg whites, stiffly beaten
  • 1 cups Cake flour, sifted
  • 1 teaspoons Vanilla
  • 1 cups Sugar
  • 1/2 cups Coconut, flaked
Directions
  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    In a large bowl, cream together the butter and 1/2 cup sugar until light and fluffy.
  3. 3
    Beat in one whole egg and one egg yolk until well combined.
  4. 4
    Mix in the sifted cake flour just until a soft dough forms.
  5. 5
    Press the dough evenly into the bottom of a 13x9 inch baking pan.
  6. 6
    Bake the crust at 400 degrees F for 10 minutes, then reduce oven temperature to 325 degrees F (165 degrees C).
  7. 7
    In a separate bowl, beat together the remaining 1/2 cup sugar, almond paste, 2 egg yolks, and lemon juice until smooth and blended.
  8. 8
    Gently fold in the stiffly beaten egg whites and vanilla extract until just combined, being careful not to deflate the mixture.
  9. 9
    Spread the almond filling evenly over the hot crust.
  10. 10
    Sprinkle the flaked coconut evenly over the top of the filling.
  11. 11
    Bake at 325 degrees F (163&# 194;°C) for 30 minutes, or until the top is set and lightly golden.
  12. 12
    Allow bars to cool completely in the pan before cutting into squares.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 826.8kcal
% Daily Value *
Total Fat 28.2g44%
Saturated Fat 16.3g82%
Cholesterol 199.5mg67%
Sodium 200.9mg9%
Total Carbohydrate 139.1g47%
Dietary Fiber 1.0g4%
Sugars 90.5g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond bars, dutch almond, shortbread crust, almond paste, coconut topping, lemon flavor, egg white filling, holiday dessert, buttery bars, classic baking, cookie exchange, tea time treat, vanilla almond, flaked coconut, sweet bars, easy dessert, make ahead, crowd pleaser, traditional recipe, baked goods
Read it online: https://www.chefs-mate.com/recipe/dutch-almond-bars/