My sister bakes the best bars in the world. So much better than anything I can turn out. A couple of weeks ago she mentioned she wanted to bake a bit more (music to my ears) and was thinking of buying a stand mixer. As luck would have it, I had an extra, brand new one. We loaded it up in her car and off she went. This recipe was her first creation/recipe she tried. Today I’m sharing it (from a church cookbook). Tanna’s Dutch Letter Bars are out of this world. The soft texture and undeniable almond flavor is reminiscent of real Dutch letters. They are absolutely heavenly. Easy to make, and even easier to eat, these bars keep so well and they cut beautifully.
Make them as soon as you can!
- 1 stick of butter
- 1 stick of margarine you can sub all butter if you want, but this mix does 'make' the texture
- 1 can almond paste 8 oz.
- 2 C granulated sugar
- 2 eggs
- 2 C all-purpose flour
- 1/4 tsp salt
- For topping: sanding sugar or additional granulated sugar 1 1/2 TBSP
- In a large mixing bowl beat butter and margarine together. Add almond paste, beat until smooth. Add sugar, continue to cream (creaming: mixing butter with sugar) until light and fluffy around 1 minute or so. Add eggs one at a time and beat until incorporated with each addition. Add flour and salt. Mix only until combined. Spread into a 9x13 pan, sprinkle on sugar if desired. Bake in a preheated 350 degree oven for 30-35 minutes. Remove, cool, cut and serve. Extra bars may be left in an airtight container at room temperature for 2-3 days.
Mastering the art of Peach Jelly.