These bars are also incredibly practical. They slice cleanly, travel well, and can be made ahead of time, which makes them ideal for bake sales or holiday prep. You can dust them lightly with powdered sugar or drizzle a simple glaze on top for an extra touch of sweetness. Served with coffee or tea, Dutch Letter Bars feel cozy and festive, but they’re just as enjoyable year-round for anyone who loves almond-flavored desserts. If you enjoy classic European-inspired pastries but want something simpler than laminated dough, this recipe is a perfect choice.
Ingredients
For the crust
1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
For the almond filling
1 (7–8 oz) can almond paste
½ cup granulated sugar
1 large egg
½ teaspoon almond extract
For the crumb topping
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup cold unsalted butter, cubed
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Add flour and salt and mix until a soft dough forms. Press the dough evenly into the prepared pan.
In another bowl, crumble the almond paste. Add sugar, egg, and almond extract, mixing until smooth. Spread evenly over the crust.
For the topping, combine flour and sugar, then cut in the cold butter until crumbly. Sprinkle evenly over the almond layer.
Bake for 35–40 minutes, or until lightly golden and set.
Cool completely before slicing into bars.