Warm, flaky bars: Easy Dutch Letter Bar Recipe – The House on Silverado brings the smell of warm almonds and butter to your kitchen. This simple recipe turns pantry staples into soft, golden bars with a sweet almond center. If you love easy tray bakes for family nights, this one is quick and comforting. For another crowd-pleasing bar to try later, see our Rice Krispie Millionaires Bars recipe.
Why Make This Recipe
- Quick & easy: simple steps and common ingredients.
- Family favorite: kids and adults enjoy the sweet almond filling and flaky crust.
- Budget-friendly: pantry staples, low-cost ingredients.
- Make-ahead friendly: bake now, enjoy warm or later.
This recipe stands out because it combines a buttery short crust with a soft, nutty almond filling — the texture is both tender and slightly crisp on top. It brings a cozy, nostalgic feel, like a warm bakery treat made at home.
Ingredients
For the base:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- Pinch of salt
For the almond filling:
- 8 oz almond paste, crumbled into small pieces
- 1/3 cup granulated sugar
- 1 large egg white
- 1/2 tsp almond extract (optional, for extra almond smell)
For the topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp sliced almonds (optional, for crunch)
- 1–2 tbsp powdered sugar for dusting
Notes: use unsalted butter so you can control salt. If you prefer a less sweet filling, reduce granulated sugar by a tablespoon.
How to Make Easy Dutch Letter Bars
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang to lift bars out easily. (Preheating ensures even baking.)
- Make the base: in a bowl, mix flour, powdered sugar, and a pinch of salt. Cut in the softened butter with a fork or pastry cutter until mixture looks like coarse crumbs. Stir in the egg yolk and press dough evenly into the bottom of the pan. Chill for 10 minutes. (Chilling keeps the crust from shrinking.)
- Prepare the almond filling: in a bowl, crumble almond paste and beat with granulated sugar, egg white, and almond extract until smooth and spreadable. A few small lumps are okay — they soften while baking.
- Spread the almond filling over the chilled crust in an even layer. Smooth with a spatula so every bite has filling.
- Brush the edges lightly with beaten egg. Sprinkle sliced almonds over the filling if using.
- Bake 25–30 minutes, until the top turns golden and the edges pull slightly from the pan. The filling should feel set but still a touch soft in the center.
- Cool in the pan on a rack for 20–30 minutes, then lift out using the parchment overhang. Dust with powdered sugar once warm or fully cooled. Cut into bars and serve. (Cooling helps the bars hold their shape when you cut them.)
How to Serve Easy Dutch Letter Bars
- Serve warm with a cup of coffee or tea; the almond scent and flaky edges feel like a hug.
- For a dessert plate, add a spoonful of whipped cream or vanilla ice cream and a few fresh berries.
- Build a dessert table by pairing these bars with another cake like our Blueberry Lemon Mascarpone Cake for variety.
How to Store Easy Dutch Letter Bars
- Room temperature: Keep in an airtight container for up to 2 days. They stay soft but lose a bit of crispness on top.
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temp or warm briefly before serving.
- Freezer: Wrap bars tightly in plastic, then foil, and freeze up to 2 months. Thaw in the fridge overnight and warm in a 300°F (150°C) oven for 8–10 minutes to refresh the texture.
Tips to Make Easy Dutch Letter Bars
- Don’t overwork the crust dough — it stays tender when handled lightly.
- If almond paste is very firm, microwave for 5–10 seconds to make it easier to mix.
- Use a sharp knife warmed under hot water for clean slices.
- Watch the top near the end of baking; sliced almonds can brown quickly.
Variation
- Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Chocolate-almond: stir 2 tbsp unsweetened cocoa into the crust for a chocolatey base that pairs nicely with the almond filling.
FAQs
Can I use marzipan instead of almond paste?
Yes. Marzipan is sweeter and smoother; reduce added sugar in the filling by a tablespoon if you use marzipan.
What if my almond filling is runny?
If the filling seems too soft, chill it for 10 minutes before spreading. This firms it and prevents it from sinking into the crust.
Can I make these ahead for a party?
Absolutely. Bake a day ahead, store in an airtight container, and warm briefly before serving for that fresh-baked aroma.
Can I use puff pastry instead of a crust?
You can, but puff pastry will make a flakier, lighter bar and change the texture. Dock the pastry and bake according to package directions adjusted for filling time.
Conclusion
These Easy Dutch Letter Bars make a warm, cozy treat that fills the kitchen with almond and butter scents. They are simple enough for a weeknight dessert and special enough for guests. If you want the original inspiration or a slightly different technique, check the Easy Dutch Letter Bar Recipe – The House on Silverado for another take. Please leave a comment and a star rating to tell us how your batch turned out, and share on Pinterest or Facebook so friends can enjoy them too. What twist did you try? Let us know below!
Easy Dutch Letter Bars
Ingredients
For the base
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar confectioners’ sugar
- 1/2 cup unsalted butter, softened Use unsalted to control salt.
- 1 large egg yolk
- 1 pinch salt
For the almond filling
- 8 oz almond paste, crumbled Can use marzipan, reduce sugar by a tablespoon if so.
- 1/3 cup granulated sugar Reduce by a tablespoon for a less sweet filling if desired.
- 1 large egg white
- 1/2 tsp almond extract Optional for extra almond scent.
For the topping
- 1 egg beaten For egg wash.
- 1 tbsp sliced almonds Optional, for crunch.
- 1–2 tbsp powdered sugar For dusting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
- In a bowl, mix flour, powdered sugar, and a pinch of salt.
- Cut in the softened butter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and press the dough evenly into the bottom of the pan.
- Chill for 10 minutes.
Making the filling
- In another bowl, crumble almond paste and beat with granulated sugar, egg white, and almond extract until smooth.
- Spread the almond filling over the chilled crust in an even layer.
Baking
- Brush the edges lightly with beaten egg and sprinkle sliced almonds if using.
- Bake for 25–30 minutes, until golden on top and edges pull slightly from the pan.
- Cool in the pan for 20–30 minutes before cutting.
- Dust with powdered sugar before serving.