Our Favourite Boterkoek (Butter Cake) / by Linda Klimack

This traditional Dutch treat is similar to shortbread but is very rich and has a slightly softer and moister texture than regular shortbread. Often served on St. Nicholas Day (December 6th), it is a treat on any cold day.

Cake

⅔ cup butter
1 teaspoon almond extract
1½ cups unbleached all purpose flour
1 cup sugar
1 egg, beaten
½ teaspoon baking powder

Topping

1 egg                                  
1 tablespoon milk
sliced almonds, blanched or natural

Makes 16 squares in a 8" square cake pan.

  • Preheat oven to 350℉.
  • Grease an 8" square cake pan.
  • Combine the flour and baking powder in a bowl and set aside.
  • Cream the butter and sugar in a mixer until fluffy - about 5 minutes.
  • Add the almond extract and then blend in the beaten egg.
  • Add the flour mixture and beat until the dough is smooth.
  • Spread the dough evenly in the cake pan.
  • For the Topping, beat the egg and milk in a bowl until well combined.
  • Brush the top of the dough with egg/milk mixture and spread the sliced almonds evenly on top. An alternative is to press a single blanched almond into the centre of the 16 squares you intend to cut after baking.
  • Bake for 30 minutes or until golden brown on top.
  • Remove the cake pan to a cooling rack and let cool. Cut into 16 squares and serve.