Kletskoppen – Dutch Almond Lace Biscuits

Kletskoppen – Dutch Almond Lace Biscuits sound kinda fancy, but don’t be fooled, these are actually super quick and easy to make and you’ll end up with a batch big enough to share. Lace biscuits aren’t much of a thing beyond florentines and they may be popular because they include chocolate.

Dutch food is one that is oft thought of as licorice, apple taarts and cheese and whilst those are some great ingredients and make some fantastic dishes there is also space for recipes like these which has a literal translation to ‘Chatterbox’ from it’s native name of Kletskoppen.

Somehow after all these years and after a few visits to the Netherlands, no recipe from there is featured here. Apple Taart was attempted once and didn’t photograph as well as I’d hoped and my short attention span set in and other recipes came along and now here we are. It’s not apple season nor are stroopwaffels an easy dish to recreate, but these Kletskoppen are.

If you only have 30 minutes up your sleeve you can make these. If you have a blender and 30 minutes you can absolutely make these (finely chopping the almonds by hand might take a few more minutes than you’ll like!). The center of these, though incredibly thin will have a slightly chewy texture but the outer edges are so fine and lacy it’s like they are caramelized while baking.

The Netherlands is one of those place that is the must visit in the spring with the Tulip fields in an array of colors and style of petals that you’ve likely never seen or only in pictures. It’s a place filled with coffee shops and an avid love of bicycles. The love of bicycles runs so deep that they have right of way over pedestrians (keep that in mind when you look left-right-left-right to cross the street) and a very flat landscape.

It’s super easy to skip between cities because of how incredible their train system is meaning you can visit most of the country in a week without having to hire a car and they have a few beaches which means you should definitely consider adding The Netherlands to your list for more then seeing fields of a spring bloom or to walk the canals in Amsterdam.

How to prepare Kletskoppen – Dutch Almond Lace Biscuits

• Cream it up: Creame the the butter, sugar and water.
• Form the dough: Add in the dry ingredients and incorporate until it holds.
• Roll into small balls: Roll the smooth mixture up.
• Place onto the baking tray: Set 2 inches apart and slightly flattened.
• Lace it up: Bake until golden and lacy in appearance.
• Allow to set: After resting on the tray for 2 minutes, remove from the baking tray.
• Eat up: Serve at least two with a cup of your favorite tea or coffee.

Tips for the best Kletskoppen – Dutch Almond Lace Biscuits

Add more water: The original recipe only called for 1 tablespoon of water and when making this the dough was not forming without more water, which is reflected in the recipe below.

Type of almonds: Some versions of these biscuits require blanched almonds and some make no mention so these are made with plain almonds.

Creating your small cookie balls: Lace cookies spread so these were no larger than 1 inch when rolled into a ball.

Ice Cream sandwich suggestion: If you’re also inclined to make ice cream sandwiches, you could absolutely put a scoop of your favorite flavor between two of these biscuits as that is one alternative way to serve.

More nutty biscuits you’ll enjoy

Pistachio Shortbread

Afghan Biscuits

Chewy Oatmeal Trail Cookies

Kletskoppen – Dutch Almond Lace Biscuits
Adapted from allerhande
Makes 20 biscuits

Ingredients:
30 grams / 2 tablespoons butter, room temperature
100 grams/1/2 cup superfine/caster sugar
2 1/2 tablespoon water
40 grams / 1/4 cup plain flour
1/2 teaspoon ground cinnamon
30 grams / 1 ounce almonds, finely chopped
Pinch of salt

Directions:
Preheat the oven to 200C/400F.

Place the butter, sugar and water in a bowl and beat or whisk until it is well combined and smooth, approximately 2 minutes.

Add in the flour, ground cinnamon and finely chopped almonds and stir through until a dough is formed.

Knead to incorporate the cookie dough thoroughly and until you can press an amount approximately 1 tablespoon in size together.

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.

Remove and place on a cooling tray.

Serve with a cup of tea or coffee.

Print