Dutch Butter Cake (Boterkoek)

Name: Dutch Butter Cake (Boterkoek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 Cup All-Purpose Flour; 1 Cup Butter - Softened; 3/4 Cup Fine Granulated Sugar; 1 Large Egg - Divided or Beaten; 1 Tsp Vanilla; 1/4 Tsp Almond Extract; 1/2 Tsp Salt; 1 Tbsp Almond - Sliced

Prep: 15 min Cook: 30 min Total: 45 min Serves: 12 100 views

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Desserts

Boterkoek is the Dutch answer to a very good shortbread, dense and unapologetically buttery with a chewy, almost fudgy center. Scented with vanilla and a whisper of almond extract, it gets its signature crisscross top and a golden, egg-washed sheen. Cut it into small wedges and serve alongside coffee or tea. One square is rarely enough, and that is rather the point.

Ingredients

2 Cups All-Purpose Flour
1 Cup Butter - Softened
3/4 Cup Fine Granulated Sugar
1 Large Egg - Divided or Beaten
1 Tsp Vanilla
1/4 Tsp Almond Extract
1/2 Tsp Salt
1 Tbsp Almond - Sliced

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in half of the egg (reserve the other half for brushing the top), the vanilla extract, and almond extract, if using.
Add the flour and salt, mixing just until a soft, thick dough forms.
Press the dough evenly into the prepared pan using lightly floured fingers or the back of a spoon.
Brush the top with the reserved beaten egg.
Use the tines of a fork to create a traditional crisscross pattern across the surface.
Sprinkle with sliced almonds, if desired.
Bake for 25–30 minutes, or until the top is golden brown and the edges are lightly browned.
Let cool in the pan for 15 minutes before removing. Cool completely before slicing into wedges.