Dutch Letters
The recipe for these flaky, almond-filled pastries is based on one from Jaarsma's Bakery in Pella, Iowa. See the recipe »
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Rolling pin
- Plastic wrap
- Refrigerator
- Hand mixer
- Pastry brush
- Parchment paper
- Baking sheet
- Oven
- Cooling rack
- Chef's knife
- Spatula
- Cutting board
- Kitchen scale
Ingredients
- 4 1⁄2 cups flour
- 1 tsp. kosher salt
- 1 lb. unsalted butter, cut into 1/2" slices and chilled
- 2 eggs
- 8 oz. almond paste
- 2 egg whites
- 1⁄2 cup sugar, plus more for sprinkling
- 1⁄2 cup packed dark brown sugar
- 1 tsp. vanilla extract
- 1⁄4 tsp. ground cinnamon
- 1⁄4 cup milk
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