So here’s the thing—I didn’t grow up with Dutch Letters. We didn’t have them at the grocery store, and I never saw them in the school bake sales. But one summer, years ago, my husband and I drove through Pella, Iowa during their Tulip Festival. You’ve never seen so many flowers, people in wooden shoes… and pastries. That’s where I had my very first Dutch Letter.
It was still warm, wrapped in that old-timey wax paper, and the sugar on top stuck to my fingers. Flaky, buttery, and filled with almond paste—not almond extract, but the real stuff. I remember thinking, “Oh wow… I get it now.”
Of course, I never once made them from scratch. Who has the time to roll out pastry and twist it into an S when you’ve got three loads of laundry waiting and dinner’s already late?
That’s where Dutch Letter Bars come in. All the flavor, none of the drama. Just one bowl, a handful of ingredients, and a tray of warm, golden bars that’ll make your whole kitchen smell like magic.
Why You’ll Keep Making These Over and Over
-
They taste like bakery almond croissants, without the price tag.
-
No fancy steps or tools. You don’t even need a mixer, honestly.
-
They work for everything—holidays, coffee dates, random Tuesdays.
-
One bowl, no mess, no fuss.
-
People lose their minds over them. Even if they’ve never heard of Dutch Letters.
Ingredient Notes (and Some Real Talk)
Here’s what you need—and a few little notes from my kitchen to yours.
-
1 cup unsalted butter, softened
Don’t use cold butter unless you want a sore arm. If you forget to take it out (I always do), microwave it for 10–12 seconds. Not melted, just soft enough to dent. -
2 cups granulated sugar (plus 2 tbsp for topping)
Yes, it seems like a lot. That’s why they’re good. And don’t skip the sugar on top—it gives that old-school, crunchy edge that’s just chef’s kiss. -
2 eggs
Room temp is best. But if yours are straight from the fridge? Run them under warm water for a minute. Good as gold. -
8 oz almond paste
Not marzipan. Marzipan is sweeter and a bit too soft for this. Look for almond paste in a can or tube—Solo is the brand I usually grab. If it’s a little crumbly, that’s totally fine. -
2 cups all-purpose flour
Standard stuff. Nothing fancy. I’ve used store-brand, I’ve used King Arthur. No one noticed the difference.
How To Make Them (Don’t Blink—It’s Quick)
1. Preheat your oven to 350°F.
Grease a 9×9-inch pan for thick bars, or a 9×13 if you want ‘em thinner. I use butter to grease the pan, but cooking spray works too.
2. Cream the butter and sugar.
Use a hand mixer if you have it, or a wooden spoon if you’re feeling old-school. Mix for a few minutes ‘til it’s pale and fluffy.
Save This Recipe
We'll email this post to you, so you can come back to it later!
3. Add the eggs, one at a time.
This helps them mix in better. Then toss in your almond paste. Break it up a bit with your hands or a fork before mixing—it’ll blend easier that way.
4. Stir in the flour.
Just until the white disappears. No need to overthink it. Batter will be thick—more like cookie dough than cake.
5. Spread into your greased pan.
Use a spatula or your hands. Get it all the way to the edges. Smooth the top.
6. Sprinkle that sugar on top.
Generously. Trust me. It makes the best sweet crust.
7. Bake.
For a 9×9-inch pan, give it 45 minutes. For a 9×13, about 35. The top should be golden and set. If you jiggle the pan and it’s wobbly, it needs more time.
8. Cool completely before slicing.
I know, I know. But if you cut too early, they’ll fall apart. Put the pan on a wire rack and go do something else for a bit—fold laundry, scroll Instagram, drink a little coffee. They’ll be ready.
Little Twists If You’re Feeling Fancy
-
Add a handful of sliced almonds on top before baking. So pretty.
-
Stir in a dash of cinnamon or cardamom to the batter for a warm, cozy vibe.
-
Want more almond oomph? Add a tiny splash of almond extract—just ¼ tsp. Don’t overdo it or it’ll taste like a candle.
-
Use turbinado sugar on top for extra crunch. It sparkles, too.
How to Store Them (If They Last That Long)
-
Room temp: They’re fine on the counter in an airtight container for 3–4 days. Honestly, they’re even better the next day.
-
Freezer: Wrap tightly, slice first if you want grab-and-go bars. Freeze for up to 3 months.
-
Reheat: Microwave for 10–15 seconds. Serve with hot coffee or a splash of cream if you’re feeling indulgent.
A Few Last Thoughts (and a Hug Through the Screen)
These bars are like that warm blanket you pull out when the weather turns chilly. Familiar. Comforting. A little sweet, a little special. You don’t need a holiday or an excuse—just make them, share them, maybe stash a few in the back of the freezer for “emergencies.”
If you bake them, I’d love to hear what you think. Did you add a twist? Did your neighbor ask for the recipe? Did your kid eat half the pan before it cooled? That’s the kind of stuff that makes my day.
Leave a note in the comments or tag me on Instagram—I always check.
Until next time,
keep the butter soft and your heart full.
Dutch Letter Bars
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 2 eggs
- 8 oz almond paste
- 2 cups all-purpose flour
- 2 tbsp granulated sugar for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x9-inch baking pan with butter. For thinner bars, use a 9x13-inch pan instead.
- In a large mixing bowl, cream together the butter and 2 cups of granulated sugar for 3-4 minutes until light and airy.
- Beat in the eggs one at a time, then mix in the almond paste until well combined.
- Add flour and mix just until no dry spots remain.
- Spread dough evenly in the prepared pan. Sprinkle the top with the remaining 2 tablespoons of sugar.
- Bake for 45 minutes in a 9x9-inch pan, or 35 minutes in a 9x13-inch pan, until the top is golden brown.
- Allow to cool completely before slicing into bars.
Notes
Nutrition