Kletskoppen – Dutch Almond Lace Cookies
Kletskoppen are a delightfully crisp lace cookie, made with almonds. They’re popular in both Belgium and Holland. I love dunking them in a cup of hot coffee!
In Holland (Dutch), the name of these cookies means chatterheads, but in Belgium (Flemish), the name is colloquially used to mean Bald heads, which always makes me laugh. They are traditionally a Dutch biscuit, though, so I guess their translation is correct!
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 sliced 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!
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. I like slivered best because it adds better texture.
- Cinnamon: Adds a warm spice note.
Method
Mix butter and sugar with an electric mixer until light and fluffy. Add in the flour, cinnamon, chopped almonds and water.
Stir the mixture into a soft dough.
Drop small balls of the dough, around 1/2 – 3/4 inch wide onto a baking sheet lined with parchment paper.
These cookies will spread a lot, so leave a lot of 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.
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 Kletskoppen: 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
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 60 g water
- 125 g all-purpose flour
- 75 g slivered almonds
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 light and fluffy. Add in the flour, cinnamon, chopped almonds and water. Stir the mixture into a soft dough.
- Drop small balls of the dough, around 1/2 – 3/4 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 10-15 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!
