How to Make Amandelbroodjes: A Classic Dutch Almond Pastry

almond paste

🥗Healthier: homemade almond paste

💰Cheaper: marzipan

Homemade almond paste can be lower in sugar.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-brand puff pastry

Phyllo dough is lower in calories.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: chopped peanuts

Chopped peanuts provide a similar crunch.

Introduce the dish and explain its popularity in the Netherlands.

State the ingredients needed for six amandelbroodjes: 200 grams of sugar, 175 grams of almond paste, 1 egg yolk, a lemon, 1 sheet of puff pastry, and a little bit of water.

Mention the preferred brands of puff pastry: Dour and Trader Joe's, noting that Trader Joe's is only available during the holidays.

Break up the almond paste into small pieces in a mixing bowl.

Add the egg yolk to the almond paste and mix with a hand mixer on low speed to avoid mess.

Add lemon zest from half a lemon to the mixture and continue mixing until well combined.

If the mixture seems dry, add water gradually (half a teaspoon at a time) until it reaches a pliable consistency.

Shape the almond paste into a log about 27 cm wide and cut it into six even pieces, using a ruler for accuracy.

Shape each piece into a log about 10 cm long, optionally wetting hands to prevent sticking.

Unroll the puff pastry, working on the parchment paper it came with, or dusting a work surface with flour if necessary.

Cut the puff pastry into two strips along the shortest side, then cut each strip into three even parts.

Lay the almond paste logs slightly off center on each pastry piece.

Wet the short side of the pastry next to the almond paste with water to help seal it when folded over.

Fold the pastry over the almond paste and seal the edges, using a fork if desired, but noting that this is not typical for amandelbroodjes.

Place the pastries in the fridge for about 10 minutes to firm up.

Brush water on the top and curved side of the pastries and dip them in sugar, ensuring sugar covers all wet parts.

Place the pastries close together on a baking sheet to minimize almond paste oozing during baking.

Refrigerate the pastries for half an hour to firm up further while preheating the oven to 200°C (390°F) for non-convection.

Bake the pastries for 22-23 minutes, rotating halfway through the baking time.

Remove the pastries from the oven and let them cool on a rack before serving.

Optionally, broil the pastries for a few seconds to achieve a glossy top, though this may affect crunchiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens