Some flavors instantly transport you back in time. For me, bitterkoekjes are one of those.
Before I moved to the United States, I’d often eat these chewy little almond cookies back home in the Netherlands—usually with a cup of coffee at a family visit, or on a special occasion. I remember walking into my grandmother’s home in Utrecht and immediately smelling that sweet, nutty aroma that only bitterkoekjes seem to have. They’d often be neatly stacked on a plate next to the sugar cubes, and though I always tried to take just one, I rarely stopped at that.
These cookies are deceptively simple—just five ingredients—but they’re packed with tradition and meaning. The name bitterkoekjes literally translates to “bitter cookies,” referring to the use of bitter almonds (or almond extract, as a safer and more accessible alternative). The flavor has a beautiful balance between sweet and slightly bitter, and the texture is chewy and tender, with a lightly crisped exterior.
But bitterkoekjes also have a symbolic meaning in Dutch culture. They were once called trouwkoekjes, or “wedding cookies,” and traditionally served when a couple entered ondertrouw—the legal step in the Netherlands where couples register their intent to marry. This tradition dates back centuries and was originally meant to ensure there were no legal or religious objections to the union. These cookies—sweet and bitter—were served to reflect the journey of marriage itself, full of both joy and challenges.
So, I’m sharing this simple and beautiful recipe with you—not just because it tastes amazing, but because it’s a small piece of Dutch history and a lovely way to bring a bit of the Netherlands into your own kitchen.
Bitterkoekjes – Traditional Dutch Almond Cookies
Ingredients
Equipment
Method
- Preheat your oven to 190ºC (375ºF).
- Line your cookie sheet with parchment paper, and put a second cookie sheet underneath it; this extra cookie sheet acts as insulation to keep the bottoms from burning, especially since these cookies bake quickly and have a high sugar content.
- In a food processor, combine the blanched almonds, powdered sugar, and salt.
- Pulse until you get a very fine, flour-like texture. Take your time with this step—it’s the key to a smooth cookie.
- Once it’s finely ground, add your almond extract and half of the egg whites.
- Pulse again and gradually add more egg whites until the dough is thick but pipeable. You want a consistency that falls off a spoon in soft blobs—thick enough to hold its shape, but not stiff like cookie dough. If it's too dry, add a touch more egg white. If it gets too loose, you can mix in a little extra almond flour. If it's too thick, and you have used up all the egg white you can add some water also.
- Scoop the dough into a piping bag fitted with a plain round tip about 2 cm (7/8 inch) wide.
- Pipe small rounds, about 3 cm (1 3/8 inch) across, onto your parchment paper, leaving space between them—they will spread as they bake. If you don’t have a piping bag, two spoons will work, though the look will be more rustic.
- Bake the cookies for 10 to 15 minutes, or until the tops are just starting to turn golden. The centers should still look pale and soft.
- While they’re in the oven, wet a clean dish towel and lay it flat on your counter.
- When the cookies are done, carefully lift the parchment paper off the baking sheet and place it directly onto the damp towel. The steam from the towel helps release the cookies from the paper without tearing—another handy old-school trick.
- Let them cool completely before removing them.
- Enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!When you bite into a bitterkoekje, you get a light crisp on the outside, followed by that soft, chewy almond center that tastes like marzipan and a cloud had a baby. The sweetness is perfectly balanced with a subtle bitterness from the almond extract, giving it a depth that keeps you reaching for another.
They pair beautifully with coffee, tea, or even a small glass of dessert wine. I still like to have them the way we did at my oma’s house—served on a simple plate, with good company and a warm drink.
These cookies are at their best the day they’re made, but they’ll keep in an airtight container for several days, and the texture often improves with a little rest.
So go ahead—bake a batch, and bring a little piece of Dutch heritage into your home.
I just made these bitterkoekjes and they turned out perfectly! The smell alone brought me right back to my oma’s kitchen—she used to always have a little tin of almond cookies ready whenever we visited.
I recently found Toine’s Kitchen and I’m so grateful for these recipes. They feel like such a warm connection to my Dutch roots, especially the ones that remind me of my oma’s baking. Thank you for sharing this, Toine! I’ll definitely be making them again (and again).