Ingredients for Dutch Almond Cookies Amandel Koekjes
- 1 cup (2 sticks) softened butter
- White Sugar
- Brown Sugar
- 2 large eggs
- Almonds
- 2 ½ cups all-purpose flour
- Baking Soda
- 1 cup almond paste
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How to Make Dutch Almond Cookies Amandel Koekjes
- Preheat your oven to 325°F (160°C).
- Cream together 1 cup (2 sticks) of softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup almond paste until evenly distributed.
- If the dough is too stiff, add 1-2 teaspoons of water, one at a time, until desired consistency is reached.
- Fold in ½ cup chopped nuts (almonds, walnuts, or pecans).
- Drop rounded teaspoons of dough onto a greased baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
479g
Fat
321g
Carbs
70g
