This recipe was given to me by some Dutch friends who assure me that this is “the real thing.” As you may know, the Dutch love almond desserts. We do, too! I only make this once or twice per year, though, since almond paste is so expensive ($8.99 per pound at the local supermarket). Oh . . . This is also quite a rich dessert. A little goes a long way!
1 cup butter
2 cups flour
½ cup water
Cut butter into flour, then stir in water. Mix well with fork. Refrigerate several hours or freeze 40 minutes. Roll the dough to fit a 15″x11″ jelly roll pan, plus ½ inch up the sides.
2 cups sugar
16 ounces (one pound) almond paste
1 teaspoon vanilla
Crumble (or grate, if hard) almond paste; add sugar, eggs and vanilla. Beat well with mixer. Spread on pastry. Trim the pastry even with the top edge of the jelly roll pan, if desired, or simply fold down on filling.
Bake at 400 degrees for 30 to 35 minutes.
Cool; cut into bars.