you're making mealtime meaningful.
Today’s treat is inspired by the classic Dutch letter pastry. Dutch Immigrants took the beloved flavors from their home country and baked them into a simple, but delicious bar. If you’ve ever been to Pella, Iowa for their annual Tulip Festival, chances are you’ve tried one of these famous treats. Made with only 5 ingredients, it doesn’t get much easier than this treat! Let’s get into how they’re made…
When we say these are simple, we mean it. Just five ingredients, most of which you likely have on hand. Butter, sugar, eggs, flour, and almond paste come together to recreate the signature sweetness and chewy texture that Dutch Letters are known for. There’s no special shaping or folding here, just straightforward mixing and baking that delivers big flavor with minimal effort.
Whether you’re reminiscing about a past visit to the Tulip Festival or just love almond flavored desserts, these bars make it easy to bring the Dutch tradition into your own kitchen. They’re quick to prep, always a crowd pleaser, and great for the holidays. Give the recipe a try and we’re sure you’re going to love it!
Dutch Letter Bars
Yield(s): Serves 9-12
10m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 eggs
- 8 oz almond paste
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar, for topping
Preparation
- Preheat the oven to 350 degrees F. Lightly grease a 9x9-inch pan with butter (you can also use a 9x13-inch pan for thinner bars) .
- Add butter and 2 cups sugar to a large mixing bowl and mix for 3-4 minutes until light and airy. Mix in eggs one at a time, followed by the almond paste.
- Add flour and mix until just combined and no dry spots remain.
- Spoon dough into the prepared pan and spread to edges. Sprinkle 2 tablespoons sugar over the top.
- Bake for 45 minutes if using the 9x9-inch pan or 35 minutes if using a 9x13-inch pan. Top should be golden when fully baked.
- Allow bars to fully cool before slicing.
Recipe adapted from Thehouseonsilverado.com