Amandelkrullen are classic Dutch cookies and they are very tasty. For Dutch pastry recipes, I always turn to Cees Holtkamps book “De Banketbakker”. Holtkamp is a retired famous Dutch pastry chef, of the pastry shop of the same name in Amsterdam.
This recipe is quite easy, as long as you butter the baking sheet properly and leave a lot of space between the cookies on the baking sheet. How crispy the amandelkrullen will turn out and how long they will stay crispy, will depend mostly on the ambient humidity. The recipe will also work with gluten-free flour.
Makes about 12 pieces
50 grams slivered almonds
80 grams sugar, made vanilla-scented by storing used vanilla beans in the sugar jar
25 grams flour, or gluten-free flour
10 grams unsalted butter, melted
1 egg, lightly beaten
10 grams water
pinch of salt
Combine the slivered almonds, sugar, flour, water, and salt in a bowl. Add the melted butter…
…and the egg.
Mix the batter with a spoon…
…until well mixed.
Allow the batter to rest for an hour. Meanwhile, generously butter two (!) baking sheets. The cookies will need to be spaced wide apart, as otherwise you will end up with one giant cookie.
Preheat the oven to 170C/340F.
Put small heaps of the batter on the buttered baking sheet, and press down on each heap with a fork.
The cookies will expand a lot, so they should be widely spaced. This is why you should use two baking sheets.
Bake the amandelkrullen for 15 minutes at 170C/340F, or until the outer rim is brown.
Immediately after taking the cookies of the oven, lift them from the baking sheet with a spatula, and allow the cookies to cool off on a curved surface, such as a wine bottle. (Put some cloth under the bottles to stop them from rolling away.)
Store the cookies in an airtight container as soon as they have cooled off.
These crispy green beef enchiladas are amazing. The combination of the bright spicy green salsa with the sour cream, the beef, and the texture of the toasted tortillas is just wonderful.