Dutch Letter Bars offer the nostalgic, almond-rich flavor of traditional Banketstaaf in an easy-to-slice tray bake. By utilizing a cold-lipid pastry method and an egg-white-stabilized almond core, you achieve a professional-tier pastry with a perfect balance of flaky crust and dense, aromatic filling.
The Architectural Components
- The Pastry: 2 cups flour, 1 cup cold butter, and 1/2 cup ice water.
- The Core: 8 oz almond paste, 1 egg white, and 1/2 cup sugar.
- The Texture: 1/2 cup sliced almonds and coarse sanding sugar.
- The Shine: 1 egg yolk for the traditional Dutch gold glaze.
Step-by-Step Instructions
1. Develop the Flaky Matrix
Incorporate the cold butter into the flour, ensuring pea-sized chunks remain. Add ice water sparingly. The visible butter is essential for steam-driven leavening, which creates the light, flaky layers of the pastry shell. Chill the dough to ensure the lipids remain solid before entering the oven.
2. Stabilize the Almond Core
Blend the almond paste with an egg white and sugar. The egg white provides the necessary protein structure to prevent the almond oils from leaching out during the bake. This “albumen-binding” technique ensures the filling remains a cohesive, fudge-like layer within the pastry.
3. Assemble and Glaze
Layer the almond mixture between two sheets of pastry dough. Score the top gently to allow steam to escape. Apply an egg yolk wash and top with sliced almonds and coarse sugar. Bake at 375°F (190°C) until deep golden brown. Allow the bars to cool completely to let the internal almond structure “set” for clean, professional slicing.