Gluten-Free Recipes:
Dutch Almond Delights

If you are craving for sweet Dutch Almond cakes, this is the recipe for you. If makes lovely sweet, crumbly almond cakes, and in your favourite shape.

Ingredients:

Pastry:
250g GF plain flour.	200g butter (no substitutes)
100g caster sugar	1 egg
1 tsp xantham gum
Filling:
150g almond meal	1 egg
1 tbs water (if needed)	a strip of lemon rind (finely chopped or grated)

Method:

Almond Paste

Mix the ingredients together, add sufficient water so that it sticks together. Let sit in the refrigerator for up to one week, but at least 24 hours so that if forms a stiffer dough.

When about to use the filling, cut into slices and roll out to a thickness of approx 1/2 cm.

Pastry

Cream the butter and sugar, add the flour and egg and mix well. Roll out the pastry to 1/2 cm thickness.

Assembly and baking

Using patty tins, or just on a greased baking tray, form sandwiches using two layers of the pastry with the filling in between. The filling should be smaller than the pastry. Moisten the edges of the pastry so the layers will stick together. Moisten the top with egg yolk and bake in a moderate oven (180C) for about 25 mins.

They are much nicer if left for a day in a cake tin.

Note: The flour mix should be better using say 25% soy flour, but we have not tried this yet. This should give the pastry a more golden colour.

Back to Index Top of Page