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A stack of lace cookies sits on a gray surface with two cups of coffee beside.
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Dutch Almond Lace Biscuits (Kletskoppen)

Crispy, buttery, and nutty Dutch Almond Lace Biscuits (Kletskoppen) are a traditional treat from the Netherlands that you’ll love baking at home. With their paper-thin texture and rich caramel flavor, these biscuits are a perfect combination of elegance and simplicity.
Course Dessert
Cuisine Dutch
Keyword almond baking, cookies, eggless, holiday cookies
Prep Time 10 minutes
Cook Time 7 minutes
Total baking time 21 minutes
Total Time 38 minutes
Servings 14 cookies (see note)
Calories 46kcal

Ingredients

  • 30 grams / 2 tablespoons butter room temperature
  • 100 grams / ½ cup superfine/caster sugar
  • 23 grams / 1 ⅓ tablespoons water
  • 45 grams / ¼ cup + 2 teaspoons plain flour
  • ½ teaspoon ground cinnamon
  • 30 grams / ¼ cup 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 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 “Kletskoppen”: The name translates to “chatter heads” 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.
Adapted from allerhande

Nutrition

Calories: 46kcal