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Boterkoek (Dutch Almond Cake)

This buttery cross between a cake and bar cookie is simple to make and surprisingly delicious and addictive.


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 2 cups flour
  • Slivered almonds to decorate top (optional)


  • Cream together butter & sugar. Add the baking powder, almond extract and 2/3 of the beaten egg and beat until moist. Beat in flour gradually, until just mixed.
  • Press into a 9” inch round pan, spread the remaining egg on top and sprinkle with slivered almonds, if using. Bake at 350 degrees for 30-40, or until golden. Let cool before serving.
  • Store in an airtight container at room temperature for 3-4 days.