Dutch Almond Boterkoek Chef John's Recipe

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Dutch Almond Boterkoek

"This is a Dutch almond buttercake bar cookie that keeps well."

Ingredients :

• 1 cup butter
• 1 1/4 cups packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon almond extract
• 1 egg
• 1/2 cup blanched slivered almonds

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
• Cream together the brown sugar and the butter or margarine. Add the almond extract.
• Sift and add flour to the creamed sugar mixture. Mix well.
• Separate the egg, and add the egg yolk to the dough. Mix again.
• Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
• Bake approx 20 minutes. When cool, cut into bars.

Notes :

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