Easy Dutch Letter Bar Recipe – The House on Silverado brings warm almond goodness to your kitchen in an easy, shareable form. This bar version keeps the flaky, buttery taste of a Dutch letter but in a simple tray bake you can slice and pass around. If you love warm pastries, you might also enjoy my blueberry scones recipe for another cozy baking day. This recipe is for anyone who wants a friendly, family dessert that smells like toasted almonds and butter.
Why Make This Recipe
- Quick & Easy: Stir a simple almond filling and press into a pan—no fancy shaping.
- Family Favorite: Kids love the sweet almond center and adults love the flaky bite.
- Budget-Friendly: Uses pantry staples and one baking sheet for a lot of servings.
- Make-Ahead Friendly: You can bake ahead and warm a few slices when guests arrive. This recipe stands out because it keeps the classic almond flavor but makes it simple to slice and share. It brings comfort — warm, nutty aroma filling the house — and a little nostalgia for bakery mornings.
Ingredients
For the base:
- 1 cup (225 g) unsalted butter, softened (not melted)
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
For the almond filling:
- 1 cup (120 g) almond flour or finely ground blanched almonds
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (55 g) unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp almond extract
- 1 tbsp all-purpose flour (to help bind)
For the topping:
- 1 egg, beaten with 1 tbsp water for egg wash
- 2 tbsp sliced almonds (optional, for crunch)
- 1–2 tbsp powdered sugar for dusting (optional)
Notes:
- Softened butter means it gives slightly when pressed but is not greasy or melted.
- If you only have almond paste, you can blend 6 oz of it with 1 tbsp sugar and the egg to make a similar filling.
How to Make Easy Dutch Letter Bar Recipe – The House on Silverado
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment. Preheating gives an even bake and helps the base set.
- Make the base: In a bowl, cream 1 cup softened butter with 1/2 cup granulated sugar until light and fluffy. Stir in 2 cups flour and 1/2 tsp salt until the dough holds together. Tip: Don’t overmix—stop when it forms a soft dough so the base stays tender.
- Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to smooth it for an even bake. This thin, even base bakes through without burning.
- Prepare the almond filling: Beat 1/4 cup softened butter with 1/2 cup brown sugar until combined. Add 1 egg, 1 tsp almond extract, 1 cup almond flour, and 1 tbsp flour. Mix until smooth. Why it matters: The egg helps set the filling; almond extract boosts the nutty aroma.
- Spread the almond filling evenly over the pressed base, leaving a little edge if you like a browned rim.
- Brush the edges of the base with the beaten egg wash and scatter 2 tbsp sliced almonds over the filling if using.
- Bake for 25–30 minutes, or until the filling is set and the top turns golden. The kitchen will smell warmly of toasted almonds.
- Cool the bars in the pan for 15–20 minutes so they firm up, then lift out using the parchment and cool fully on a wire rack. Dust with powdered sugar before slicing into bars.
How to Serve Easy Dutch Letter Bar Recipe – The House on Silverado
- Serve warm with a cup of coffee or hot tea; the almond scent and warm, soft center feel very cozy.
- Cut into small bars and arrange on a platter for guests; add fresh berries for color.
- For a dessert plate, warm a bar slightly and top with a spoonful of whipped cream or vanilla ice cream.
How to Store Easy Dutch Letter Bar Recipe – The House on Silverado
- At room temperature: Store in an airtight container for up to 2 days. Keep away from direct heat.
- In the fridge: Store up to 5 days in an airtight container. Bring to room temperature or warm briefly before serving.
- Freezer: Wrap bars tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm in a low oven (300°F / 150°C) for 8–10 minutes.
To reheat: Warm single bars in a 300°F oven for 8–10 minutes or microwave briefly (10–15 seconds) for a softer result.
Tips to Make Easy Dutch Letter Bar Recipe – The House on Silverado
- Use room-temperature eggs and butter for smoother mixing and an even bake.
- Press the base evenly so bars slice neatly and bake at the same rate across the pan.
- For extra almond punch, add a few drops of almond extract to the base as well.
- Craving a crisper bottom? Try an air fryer deep-dish method for quick, crisp results (works as a technique idea).
- Let bars cool enough before slicing to avoid a gooey mess.
Variation
- Gluten-free: Swap the base flour for a 1:1 gluten-free baking flour and use certified gluten-free almond flour.
- Orange-almond twist: Add 1 tsp orange zest to the almond filling for a bright, citrus note that pairs beautifully with the almonds.
FAQ 1: Can I use almond paste instead of almond flour?
Yes. Soften 6 oz of almond paste and blend it with 1 egg and 1–2 tbsp sugar until smooth. It makes a richer, denser filling and keeps the almond flavor strong.
FAQ 2: My filling sank—what went wrong?
This often happens if the filling is too loose or the oven temperature is too high. Be sure to measure liquids carefully and bake at the correct temperature so the filling sets without collapsing.
FAQ 3: Can I make these ahead for a party?
Absolutely. Bake a day ahead and store in an airtight container. Warm gently before serving to bring back the fresh-baked aroma and soft center.
Conclusion
These Easy Dutch Letter Bar Recipe – The House on Silverado bars are simple to make and fill your kitchen with a warm, nutty smell that feels like a hug. They slice clean, travel well, and please both kids and adults—perfect for school treats, coffee breaks, or a cozy family dessert. If you want the original inspiration or a classic version, find it at Easy Dutch Letter Bar Recipe – The House on Silverado. Please leave a comment and a star rating if you try this recipe, and share it on Pinterest or Facebook so your friends can enjoy it too. What twist did you try? Let us know below!
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Easy Dutch Letter Bar
- Total Time: 45
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Warm almond goodness in a simple, shareable bar form with a flaky, buttery texture.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
- 1 cup (120 g) almond flour or finely ground blanched almonds
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (55 g) unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp almond extract
- 1 tbsp all-purpose flour (to help bind)
- 1 egg, beaten with 1 tbsp water for egg wash
- 2 tbsp sliced almonds (optional, for crunch)
- 1–2 tbsp powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan.
- In a bowl, cream 1 cup softened butter with 1/2 cup granulated sugar until light and fluffy.
- Stir in 2 cups flour and 1/2 tsp salt until the dough holds together.
- Press the dough evenly into the prepared pan.
- Beat 1/4 cup softened butter with 1/2 cup brown sugar until combined.
- Add 1 egg, 1 tsp almond extract, 1 cup almond flour, and 1 tbsp flour to the mixture. Mix until smooth.
- Spread the almond filling evenly over the pressed base.
- Brush the edges of the base with the beaten egg wash and scatter 2 tbsp sliced almonds over the filling.
- Bake for 25–30 minutes, or until the filling is set and the top turns golden.
- Cool the bars in the pan for 15–20 minutes, then lift out using the parchment and cool fully on a wire rack. Dust with powdered sugar before slicing into bars.
Notes
Softened butter should give slightly when pressed but not be greasy or melted. For a gluten-free version, swap the base flour for a gluten-free baking flour and certified gluten-free almond flour.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg