Dutch Almond Crumb Loaves Recipes

DUTCH ALMOND BARS - BOTERKOEK

Steps:

• In large bowl, or bowl in stand mixer, cream butter and sugar together until light and fluffy.
• Add almond extract. Stir just to mix.
• In small bowl, beat one of the eggs.
• p id="instruction-step-4">4. Blend egg into butter mixture. Beat for 30 seconds.
• id="instruction-step-5">5. In a separate medium-sized mixing bowl, combine flour and baking powder.
• id="instruction-step-6">6. Gradually add flour mixture to butter/sugar mixture.
• d="instruction-step-7">7. Mix by hand or with wooden spoon until smooth. (easier to mix by hand)
• d="instruction-step-8">8. Press dough into a greased 8-inch square baking pan. TOPPING
• d="instruction-step-9">1. In small mixing bowl, beat egg with milk until well mixed.
• ="instruction-step-10">2. Using pastry brush, brush over dough.
• "instruction-step-11">3. Sprinkle almonds over top.
• instruction-step-12">4. Bake in 350F oven for 25 minutes or until golden brown. (edges should be just starting to brown)

DUTCH ALMOND CRUMB LOAVES

Steps:

• Preheat oven to 350 degrees. Grease two 8" x 4 1/2" loaf pans and set aside.
• Stir together: Flour, sugar, baking powder, salt, and sugar. Cut in butter until fine crumbs are formed, OR use a large food processor. Set aside 1/3 cup of crumbs.
• Beat 2 eggs in small bowl. Make well in center of dry ingredients and add eggs, 1 Tablespoon almond extract, and 1 cup milk. Stir until dry ingredients are moistened. Pour into prepared pans. Sprinkle reserved crumbs on top. Bake 350 degrees for 45 minutes.
• VARIATION: Add toasted almonds to the batter and/or the topping.
• VARIATION: Bake in a Bundt pan instead of two loaf pans.
• SERVING SUGGESTIONS: Serve as quick bread OR coffee cake.
• Enjoy!

DUTCH APPLE LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.