Thin, crisp Dutch Almond Lace Cookies (Kletskoppen) are thin caramelized almond cookies that are perfect alongside coffee or tea. A traditional Dutch treat is quick to prepare, yet looks elegant enough for gifting or entertaining.
Table of Contents
Ingredients and substitutions for Dutch Almond Lace Cookies (Kletskoppen)
- Almonds: Some versions of these biscuits require blanched almonds and some make no mention so use whatever is easiest to source. Whilst traditionally made with almonds, you can definitely replace with finely chopped hazelnuts or pecans.
- Sugar: Superfine or caster sugar helps sweeten the biscuits and give their lightly chewy texture without adding additional flavors.
- Butter: Unsalted butter was used here to better control the salt in the cookies, though if you only have salted on hand that works too, though might want to add less salt to the dough.
- Flour: Plain or all purpose flour works best here for a nice light crumb.
- Ground cinnamon: Good ground cinnamon is essential here so if your ground spices are over 3 years old, you might want to buy some new stuff for your pantry.
See recipe card for quantities.
How to make Dutch Almond Lace Biscuits:
Step 1: Cream it up: Whip the the butter, sugar and water.
Step 2: Form the dough: Add in the dry ingredients and stir until it holds.
Step 3: Roll and tray up: Roll up and set 2 inches apart onto your lined baking tray.
Step 4: Lace it up: Bake until golden and lacy in appearance. Allow to rest before removing to a cooling rack.
Step 5: Eat up: Serve at least two with a cup of your favorite tea or coffee.
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Dutch Almond Lace Biscuits (Kletskoppen)
Ingredients
- 30 grams / 2 tablespoons butter room temperature
- 100 grams / ยฝ cup superfine/caster sugar
- 23 grams / 1 โ tablespoons water
- 45 grams / ยผ cup + 2 teaspoons plain flour
- ยฝ teaspoon ground cinnamon
- 30 grams / ยผ cup almonds finely chopped
- ยผ teaspoon sea or kosher salt
Instructions
- Preheat the oven to 200C/400F.
- Place the butter, sugar and water in a bowl and whip until fluffy and smooth, approximately 2 minutes.
- Toss in the flour, ground cinnamon, salt and finely chopped almonds and stir through until a dough is formed.
- Press an amount approximately 1 teaspoon in size together (the dough balls weighed 16 grams).
- Roll into a small ball and place on your baking tray 2 inches apart, flattening slightly.
- Bake until deeply golden on the outer edges and slightly golden in the center, approximately 7 minutes.
- Remove and allow to cool on the baking tray for 2 minutes until slightly firm.
- Using an offset spatula carefully slide under the entire cookie and it should lift off easily before placing on a cooling tray.
- Serve with a cup of tea or coffee.
- Enjoy!
Notes
- Why they are called โKletskoppenโ: The name translates to โchatter headsโ in Dutch, referring to the cracking sound they make when baked and their popularity during social gatherings.
- Weight and quantity of unbaked dough: The cookies baked here weighed 16 grams which resulted in 14 large cookies (with the exception of the last one which was only 10 grams). You can definitely make these smaller, particularly as they spread and make a larger portion to share out more easily.
- Almonds: Some versions of these biscuits require blanched almonds and some make no mention so use whatever is easiest to source. Whilst traditionally made with almonds, you can definitely replace with finely chopped hazelnuts or pecans.
- Best kept: In an airtight container at room temperature for up to one week to maintain their crispness.
Nutrition
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