I love this recipe because it delivers the signature almond flavor of Dutch letters without all the work. No puff pastry or rolling needed—just mix, spread, bake, and enjoy. The almond paste adds that classic nutty sweetness, while the sugar topping gives each bite a satisfying crunch. Plus, the ingredients are simple and pantry-friendly, making it easy to whip these up anytime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, room temperature
2 cups granulated sugar
2 eggs
8 oz almond paste
2 cups all-purpose flour
2 tablespoons granulated sugar (for topping)
Directions
I start by preheating the oven to 350°F and lightly greasing a 9×9-inch baking pan with butter. When I want thinner bars, I use a 9×13-inch pan instead.
In a large mixing bowl, I beat the butter and 2 cups of sugar together for about 3 to 4 minutes, until the mixture is light and airy. I then add the eggs one at a time, mixing well after each. After that, I mix in the almond paste until it’s fully blended.
Next, I stir in the flour just until the mixture is combined and no dry flour remains. I spoon the dough into the greased pan and use a spatula to spread it evenly to the edges. I sprinkle the remaining 2 tablespoons of sugar over the top.
I bake the bars for 45 minutes in a 9×9-inch pan or 35 minutes in a 9×13-inch pan. The top should be golden brown when they’re done. I let the bars cool completely in the pan before slicing and serving.
Servings and timing
This recipe yields 9 to 12 servings, depending on how large I slice the bars. It takes about 10 minutes to prep and 45 minutes to bake in a 9×9-inch pan (or 35 minutes in a 9×13-inch).
Variations
For a citrusy twist, I add a little orange or lemon zest to the batter.
I sometimes drizzle the cooled bars with a simple glaze made of powdered sugar and milk for extra sweetness.
For more texture, I sprinkle sliced almonds on top before baking.
If I prefer a stronger almond flavor, I add a few drops of almond extract to the dough.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well—just wrap tightly and freeze for up to 2 months. I let them come to room temperature before serving, or warm them for a few seconds in the microwave if I want them soft and slightly warm.
FAQs
What is almond paste, and where can I find it?
Almond paste is a sweet mixture of ground almonds and sugar with a thick, smooth texture. I usually find it in the baking aisle near pie fillings or specialty ingredients.
Can I use marzipan instead of almond paste?
I don’t recommend it. Marzipan is sweeter and firmer than almond paste and won’t give the same rich texture or flavor in these bars.
Do I need a mixer to make this recipe?
A hand or stand mixer makes it easier to cream the butter, sugar, and almond paste, but I’ve also mixed it by hand with a little patience—it just takes more effort to get the texture smooth.
Can I double the recipe?
Yes, I double the ingredients and use a larger pan (like a 9×13-inch or even a half-sheet pan) to make a bigger batch. Just watch the baking time and adjust if needed.
Why did my bars sink in the middle?
This can happen if the almond paste wasn’t fully mixed or if the bars were underbaked. I always check for a golden top and use a toothpick to test the center if I’m unsure.
Conclusion
These Dutch Letter Bars capture everything I love about the traditional pastry—rich almond flavor, buttery texture, and sweet finish—but in a quick and easy bar form. Whether I serve them for holidays or casual get-togethers, they always disappear fast. It’s a comforting, crowd-pleasing treat I come back to again and again.
