Kletskoppen are a delicious, crisp lace cookie, studded with almonds. They’re really popular in both Belgium and Holland. I love dunking them in a cup of hot coffee!
In Flemish or Dutch the name of these cookies translates to mean someone who talks a lot or a gossip. In Belgium colloquially, it could also mean a person who is bald too. But name aside, these crunchy cookies are delicious. The last time I was in Belgium, I got them from the Albert Heijn supermarket, but now I’m back home I’ve got to make them myself.
They’re a bit like brandy snaps but with the addition of cinnamon and almonds. They have a great crunch and caramelized flavor. You can make them easily at home, you’ll just need to pay attention to your oven to make sure they’re baked to perfection! You can use either slivered or sliced almonds for these depending on your perference.
Ingredients
Here’s what you need for kletskoppen.
- Butter: Provides the rich, buttery foundation of the cookie.
- Sugar: Caramelizes during baking and it gives the cookies its crisp texture.
- Flour: A little bit for structure.
- Almonds: Slivered or sliced.
- Cinnamon: Adds a warm spice note.
Method
- Mix butter and sugar until combined, but not super fluffy.
- Add the flour, cinnamon, chopped almonds and water.
- Mix into a soft dough and roll it into small balls of about 1/2 an inch (1.2cm) wide.
These cookies will spread a lot, so leave a lot of space between them.
- Place them on parchment paper lined trays, leaving plenty of room for them to spread.
- Bake in a preheated oven until the cookies are thin and golden brown, taking care not to burn them.
Note: You can make them extra round by gently pushing them into shape with a round cookie cutter the second they come from the oven. Once they cool down they stiffen and you won’t be able to shape them
Let them to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. They will crisp up as they cool.
Serve Kletskoppen with coffee or tea, or use them as a decorative element in desserts. Store in an airtight container to maintain their crispness. I think they get better in taste as the days go on.
Variations and uses
Here are some ideas for these delicious crunchy dutch almond lace cookies
- Chocolate-dipped : Dip half of each cooled cookie in melted chocolate.
- Ice cream sandwiches: Use two Kletskoppen with a scoop of your favorite ice cream in between.
- Crumbed topping: Crush them and sprinkle over ice creamfor a bit of caramelly crunch.
For another Dutch recipe, try this Boterkoek or Dutch apple cake!
Kletskoppen Cookies
Ingredients
- 75 g unsalted butter
- 250 g granulated sugar
- 125 g all-purpose flour
- 100 g almonds sliced or slivered
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 60 g water
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix butter and sugar with an electric mixer until combined. 75 g unsalted butter, 250 g granulated sugar
- Add in the flour, cinnamon, chopped almonds and water. Stir the mixture into a soft dough. 125 g all-purpose flour, 100 g almonds, 3/4 tsp ground cinnamon, 1/2 tsp salt, 60 g water
- Drop small balls of the dough, around 1/2 inch wide onto the baking sheet. These cookies will spread a lot, so leave around 5 inches space between them.
- Bake in a preheated oven until the cookies are thin and golden brown, taking care not to burn them. The edges will brown more than the middles. This can take around 12-15 minutes depending on your oven. The cookies need to baked through enough so they become crisp not chewy, but don't let them burn. If they're browning too fast, you might need to turn down the oven slightly.
- After baking, let them to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. They will crisp up as they cool.
- Store in an airtight container to maintain their crispness. They taste even better as the days go on.
