This recipe for a popular Dutch cookie makes a fine addition to the American Christmas cookie tray. Weesper Moppen, or “bricks from Weesp,” are the specialty of this small town east of Amsterdam. They are made from almond paste and have a slightly chewy center.
Almond-paste cookies (Weesper Moppen)
Yields 28 cookies
- 8 oz almond paste (Note: Do not use marzipan, which is too finely processed.)
- ½ cup granulated sugar, divided
- ½ tsp grated lemon zest
- 1 large egg, beaten with a fork (you will only use half)
- In an electric mixer beat together almond paste, ¼ cup sugar, zest, and 1½ tablespoon of egg until the mixture is smooth. Divide dough in half.
- Take two sheets of wax paper and on each sheet sprinkle â…› cup of sugar. Place one dough ball on each sheet and roll each piece of dough into an eight-inch log covered with sugar.
- Freeze the logs, wrapped in the paper, for 30 minutes.
- Preheat the oven to 350 degrees. On a cutting board, cut each log into 14 chunks with a sharp knife held at a 45-degree angle.
- Arrange on a lightly buttered baking sheet one inch apart and bake in the middle rack of the oven for about 18-20 minutes, or until pale golden. Cool on racks; store in airtight container.
Find more recipes in Delicious December: How the Dutch Brought Us Santa, Presents, and Treats: A Holiday Cookbook.