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Dutch Letters Recipe

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This recipe for Dutch Letters, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Van Norden - Pella
Added: Monday, February 23, 2009


For Pastry:
1 stick margarine (Blue Bonnet is the best to use)
1 stick butter
1/2 tsp. salt
2 cups flour
1/4 cup to 1/2 cup ice cold water

For Filling:
1 lb. almond paste (1 1/2 cups)
3 medium eggs, save the egg white from one of the eggs (NOTE: it's important to use medium size eggs with this recipe)
1 heaping cup sugar
1 tsp. almond extract
2/3 cup plain bread crumbs

For Pastry: Mix like a pie crust--cutting fats into flour and salt, then adding water. Chill overnight.

For Filling: Using a food processor, first mix together sugar and almond paste. Then fulling incorporate remaining ingredients and chill overnight. Bring to room temp when starting to work with it.

To make the sticks: When ready to bake - divide dough and filling into 14 equal parts. Roll section of dough into a 14" x 4" wide strip (take piece of dough and roll it with your hands into a long tube and then flatten with rolling pin). Using a cookie press, pipe a line of filling down center of pastry sheet, stopping 1 in from top and bottom of pastry. Lap one side of dough over filling then the other (use a little milk to make the dough seal) pinch it shut at the seams and both ends. Brush top with egg white and sprinkle sugar. Prick with fork every 2" for steam to escape. Place on greased cookie sheet with seam down. Bake 375 for 25 minutes.

Personal Notes:
Personal Notes:
Enjoy these Dutch treats!




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