Thursday, December 3, 2009


Dutch Boterkoek
This is Dave's dad's recipe

3 cups flour

2 cups sugar

½ lb butter

t vanilla

t almond extract

3 eggs

Mix together butter, sugar and extract.

Add beaten egg (save some to brush on top for golden brown finish)

Add flour to form dough

Put dough in ungreased pan. 9-12” or 2 rounds

Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.

Decorate with sliced almonds, if desired.

Bake at 350°F for 25-40 minutes or until done (firm to the touch).

This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard


4 c. flour

2 c. sugar

1 egg

1 lb. butter

1 can almond filling

Cream together sugar and softened butter, then add egg and stir. Add flour a little at a time; stir well. Use 2 pans (11 x 7 x 1 1/2) and divide the batter into fourths. Use 1/4 of the batter in the bottom of each pan. Spread 1/2 can of almond filling in each pan then add another fourth of the batter over that. (May help to press the dough flat in your hands, then press in pan.)

Beat an egg and brush some on top. May also add some sliced almonds. Bake at 350 degrees for about 45 minutes until golden brown on top. Cut into pieces while still warm.

1 comment:

Unknown said...

I love boterkoet just thought i add that my mum used Marzipanand its is so ummy you just cant stop eating it lol