So I have a backlog of recipes to post. Tons of delicious things coming up! Today’s deliciousness is a recipe that I came up with last week, which was consumed within 12 hours of baking it. And I still crave more!
What is this delicious dish? Boeterkoekjes! They’re basically two-bite almond blondies, super-moist and buttery and perfect for tea-time. Or, you know…midnight snack cravings!
My mum is Dutch, and I grew up eating boeterkoek, a traditional Dutch butter cake. Sometimes it’s made with ground almonds and sometimes just with almond flavouring. I had used up the last of my ground almonds when I made triple almond sugar cookies but I wanted to have actual almonds in the dish and not just flavouring, so i decided to add in some marzipan. (It’s inexpensive if you buy it at…IKEA, of all places).
Enough with the talking, on with the baking!
Boeterkoekjes (Little Butter Cakes)
- 2/3 cup butter, softened
- 1 c. white sugar
- 1 1/2 tsp almond extract
- 1 egg
- 1 3/4 c. flour
- 1/2 tsp. baking powder
- 100 g. marzipan (1/3 c. -ish)
- 1 tbsp. cream
Cream butter and sugar together. Mix the remaining ingredients together with sugar/butter mixture (except for the cream). Fill a mini-muffin tray with the dough (will be a verrrry soft dough. That’s ok! Wet your fingers to shape the dough if you need to). Cut a cross-hatch pattern in the top and brush tops with cream. Bake in 350 degree oven for 15 min. Let cool in pan before removing or they’ll crumble. Makes 24 boeterkoekjes. Eat and moan in enjoyment.
These will disappear in a snap when you make them, but the flavour should be best the next day. IF they last that long! They will be quite moist, and that’s how they’re supposed to be. You can sort of see from this photo how moist they are. I would have taken a better photo, but I had eaten them by then. They’re that good!
Next Post: I had a tapas party! So recipes for tapas, sangria, and Spanish flan are coming up!