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–+ servings

Dutch Almond Pastry Bars

thetimelessbaker
A traditional flaky Dutch pastry in bar form, with a chewy almond filling and sugary almond topping.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 45 minutes
chilling time 30 minutes
Course Dessert
Cuisine Dutch
Servings 24 servings

Equipment

  • 8" x 8" baking dish
  • parchment or waxed paper
  • pastry blender or fork
  • pastry brush
  • sheet pan
  • Rolling Pin

Ingredients
  

For the pastry

  • 1 cup all-purpose flour, plus more for rolling pastry
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, chilled
  • 1/4 cup vegetable shortening, chilled
  • 2 1/2 tbsp cold water

For the filling

  • 2 egg yolks
  • 1 cup granualted sugar
  • 4 tbsp all-purpose flour
  • 2 tsp pure almond extract
  • 4 tbsp milk

For the topping

  • heavy cream, for brushing
  • granualted sugar, for sprinkling
  • sliced almonds, toasted

Instructions
 

Toasting the almonds

  • Spread sliced almonds on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.

For the pastry

  • Whisk or sift flour and salt. Using a pastry blender or a fork, cut in cold butter and shortening until resembles corse crumbles.
  • Slowly add in water until soft dough is formed. Use floured hands to shape dough into a ball.
  • Chill dough ball 20-30 minutes.
  • Divide dough into two portions. Roll each portion out into an 8"x8" square on floured surface or between two sheets of parchment or waxed paper. Set aside until ready to assemble.

For the filling

  • Beat egg yolks and sugar. Add in flour, almond extract, and milk. Beat until well blended.

To assemble

  • Place one dough portion into the bottom of an 8"x8" square pan lined with parchment paper or aluminum foil. Press dough up about 1/2 inch on the sdies of the pan.
  • Pour the filling in pan over the dough.
  • Place remaining dough portion on top and seal sides. Cut small slits with knife on the top crust, to allow steam to escape while baking.
  • Brush the top crust with small amount of cream. Then, sprinkle with granualted sugar and toasted almonds.
  • Bake at 350°F about 45 minutes or until pastry dough is golden brown on top. Filling will still be soft when removed from oven.
  • Allow to cool completely before lifting bars out of pan using the sides of the parchment paper or foil.
  • Cut into small strips and serve.

Notes

  • Use only pure almond extract for the best almond flavor
  • Pastry dough can be made in advance; allow to sit room temperature for about 30 minutes or until it is soft enough to roll out.
  • The almonds can be toasted in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
  • Store baked pastry in airtight container up to 3 days.
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