These crunchy cookies are called 'kletskoppen' in the Netherlands and are often served with coffee or as a dessert garnish. Funnily enough, a very chatty person is also called a 'kletskop'. However, I love the poetic name 'lace of Bruges', referring to the intricate lace the Belgian city is famous for, mimicked by the cookies' delicate design.
This recipe is from Pastry in Europe 2009 and has been published with the permission of the publisher. The original European measurements are in brackets.
- 1.65 lb (3 1/4 cups) butter (750 g)
- 6.06 lb (14 1/3 cups) sugar (2750 g)
- 1.76 oz (6 2/3 tbsp) ground cinnamon (50 g)
- 0.88 oz (5 tsp) salt (25 g)
- 16.90 fl. oz (1 pint) water (500 ml)
- 2.75 lb (14 cups) flour (1250 g)
- 1.65 lb (4 2/5 cups) chopped almonds (750 g)
Melt the butter and mix it with the sugar, cinnamon, salt and water. Stir in the flour and carefully blend in the chopped almonds. Let the dough rest for several hours in the fridge. Form little balls with a spoon or ice cream spoon and put on parchment paper. Cover with plastic foil and flatten a bit. Take the foil off and bake cookies for 8 minutes in the oven at 350 degrees F (180 degrees C). If necessary you can still form the cookies after baking.
Makes enough to fill a large cookie jar.
Because the book was written for pros, the quantities are large. However, this makes the recipe very suitable for a party or culinary gifts.