This beloved Dutch almond cookie is crispy on the outside, chewy in the middle and not overly sweet.
Bitterkoekjes
Yield:
±40
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Chewy Dutch almond cookies.
Ingredients
- 150 grams of Almond Flour
- 150 grams of Powdered Sugar
- 2 Egg Whites*
- 1 teaspoon of Vanilla Extract
Instructions
- Preheat your oven to 200 degrees Celsius.
- Mix together the almond flour and powdered sugar.
- Add the egg whites and vanilla extract.
- Mix well.
- Place batter into piping bag fitted with a round piping tip (Ø1cm).
- Pipe small dollups of batter onto a baking tray lined with baking paper.
- Bake them for about 10 minutes.
- Let them cool to room temperature.
- Use a palette knife to remove them from the baking paper.
When are they done?
You'll know the bitterkoekjes are done when the edges have browned and the top has browned a little as well.
Notes
*Make sure this ingredient is at room temperature.