Dutch Treats Recipe
Dutch Treats Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I was born and raised in Holland, where we used almond paste quite often in our baking. I created this recipe to capture the outstanding flavors of home.
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 3 large eggs
  • 1 cup sugar
  • 1 can (8 ounces) almond paste, cut into cubes
  • Sliced almonds

Directions

In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
Bake at 325° for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks. Yield: about 10 dozen.
Originally published as Dutch Treats in Best of Country Cookies 1999, p53

Nutritional Facts

2 each: 81 calories, 5g fat (2g saturated fat), 20mg cholesterol, 39mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 3 large eggs
  • 1 cup sugar
  • 1 can (8 ounces) almond paste, cut into cubes
  • Sliced almonds
  1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
  2. Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
  3. For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
  4. Bake at 325° for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks. Yield: about 10 dozen.
Originally published as Dutch Treats in Best of Country Cookies 1999, p53

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Beth4 User ID: 1548747 100189
Reviewed Apr. 30, 2010

"Pleasant, very different & not too sweet."

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