Kletskoppen - Dutch Almond Lace Biscuits recipe is thanks to butter, sugar and water alongside our almonds in our dough which makes our cookies thin out and gives them that beloved lace look during baking.
These look fancy, but require no eggs and 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, there is also space for recipes like these which has a literal translation to 'Chatterbox' from it's native name of Kletskoppen.
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.
Why you'll love these
Minimal ingredients
You don't need much to make a batch of these!
Perfect as is or for sandwich biscuits
These are light and great alongside a cup of coffee or tea or perfect if you want to place a scoop of ice cream therein or buttercream and make these into sandwich biscuits.
How to prepare 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 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
How to make Dutch Almond Lace Biscuits:
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.
Dutch Almond Lace Biscuits
- Prep Time: 12 minutes
- Cook Time: 7 minutes
- Total Time: 19 minutes
- Yield: Makes 20 biscuits
- Category: Cookies
- Cuisine: Dutch
Description
Easy and quick Dutch Almond Lace Biscuits recipe also called Kletskoppen biscuits are a great treat to accompany that coffee!
Ingredients
30 grams / 2 tablespoons butter, room temperature
100 grams / ½ cup superfine/caster sugar
23 grams / 1 ⅕ tablespoons water
40 grams / ¼ cup plain flour
½ teaspoon ground cinnamon
30 grams / 1 ounce almonds, finely chopped
¼ teaspoon sea or kosher salt
Instructions
- 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.
Notes
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.
Adapted from allerhande
Nutrition
- Calories: 46 calories per biscuit
Keywords: cookies, eggless baking, dutch recipes
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