These crunchy cookies are known as kletskoppen in the Netherlands and, rather poetically, as Brugse kant ("lace of Bruges") in Belgium, referring to the intricate lace the Belgian city is famous for, mimicked by the cookies' delicate design.
This recipe is from Pastry in Europe 2009 and has been published with the permission of the publisher. The original European measurements are in brackets. Because the book was originally written for chefs, the quantities are quite large. However, this makes the recipe very suitable for a party or culinary gifts. You can also halve the recipe, if you wish.
- 3 1/4 cups (750 g) butter
- 13 3/4 cups (2750 g) granulated sugar
- 6 2/3 tbsp (50 g) ground cinnamon
- 5 tsp (25 g) salt
- 1 pint (500 ml) water
- 10 cups (1250 g) all-purpose flour
- 7 cups (750 g) chopped almonds
Melt the butter and mix it with the sugar, cinnamon, salt and water. Stir in the flour and carefully blend in the chopped almonds. Let the dough rest for several hours in the fridge.
Form little balls with a spoon or ice cream scoop and put on parchment paper. Cover with plastic wrap and flatten a bit.
Take the plastic wrap off and bake cookies for 8 minutes in the oven at 350 degrees F (180 degrees C).
If needed, you can shape the cookies after baking, too. Allow to cool on a wire serving rack and keep in an airtight container. Serve with coffee or use as a dessert garnish.