Amandelbroodjes are a delightful almond pastry that you’ll often find in bakeries throughout the Netherlands. They’re like a sweet twist on the beloved saucijzenbroodje, filled with flavorful almond paste instead of sausage, making them somewhat of a cousin to the banketbakkerstaaf, especially popular around the holidays. There isn’t much documented history on the origins of amandelbroodjes, though some say they may be a specialty from the Rotterdam area. Regardless of their exact origin, these pastries have become a treasured treat across the country.
I have fond memories of visiting the banketbakker with my mom, and every single time, I would beg her to get me an amandelbroodje. There was something so magical about that experience—walking into the shop, the sweet smell of freshly baked goods filling the air, and my eyes instantly darting to the golden-brown puff pastries on display. The outer layer of the pastry was always perfectly crisp and covered in a sugary coating, while the inside was filled with a rich, slightly tangy almond paste that had just the right amount of sweetness. Biting into one was a heavenly mix of textures—the crunch of the pastry giving way to the smooth, creamy almond filling. It’s a memory that sticks with me, and every time I make amandelbroodjes, it takes me right back to those trips with my mom.
Ingredients
Amandelbroodjes
- 1 Puff Pastry 1 Sheet (26cm x 30cm)
- 175 g almond paste
- 1 egg yolk
- 0.5 lemon for zest
- 200 g sugar
- Water
Homemade Almond Paste (optional, if not using store-bought)
- 250 g blanched and skinned almonds
- 250 g sugar
- 1 egg
- 0.5 tsp almond extract
- 0.5 lemon for zest
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Making the Almond Paste (if you prefer homemade)
- Carefully zest the lemon, making sure to only take the yellow part and avoid the white pith.
- Add the almonds, sugar, and lemon zest to a food processor.
- Pulse until the almonds are finely ground, and the mixture has a sandy texture. Be careful not to over-process, or it will turn into almond butter.
- Add the egg and almond extract to the almond mixture, and pulse until it comes together and forms a ball.
- Wrap the almond paste in plastic wrap and refrigerate for at least 1 hour before using.
- This makes about 3 times the amount you'll need, you can freeze the rest. Wrap it tightly in plastic wrap, and put it in an airtight container .
Preparing the Almond Paste
- If you’re using store-bought almond paste, you’ll want to enhance the flavor a bit. Start by mixing it with one egg yolk and the zest of half a lemon. The egg yolk will smooth out the paste, while the lemon zest adds brightness. Use a hand mixer on low speed to blend it until smooth.
- If you’re using homemade almond paste (from the recipe provided above), you do not need to add more lemon zest, as it’s already included in the almond paste. Simply mix in the egg yolk to achieve the right consistency.
Assembling the Amandelbroodjes
- On a lightly floured surface (or using the parchment paper that comes with your puff pastry), cut your puff pastry into two long strips.
- Cut each strip into three equal pieces to give you six rectangles.
- Place an almond paste log in the center of each pastry rectangle, parallel to the short side.
- Lightly wet one half of the pastry with water, then fold the other half over the almond paste. Press the edges together to seal.
- Repeat with all six pastries.
Coating the Pastries
- Spread the sugar out on a plate or shallow dish.
- Brush the tops and sides of each pastry with water, then dip them into the sugar to coat all the wet surfaces.
- Place the pastries on a parchment-lined baking sheet, ensuring the short sides are touching to prevent almond paste from leaking out.
Baking the Amandelbroodjes
- Chill the pastries in the fridge for about 30 minutes.
- Preheat the oven to 200ºC (390ºF).
- Bake for 25 minutes, or until golden brown.
- After baking, transfer the pastries to a cooling rack to cool completely.
- If you prefer a glossy top, finish under the broiler for a few seconds to melt the sugar. But I recommend keeping the sugar granules for that satisfying crunch!
I remember my Dutch grandmother making amandelbroodjes when I was little, but the recipe was never passed down. When I found this recipe, I knew I had to give it a try.
The instructions were clear and easy to follow, and the results were absolutely perfect—just like I remember from eating my grandmother’s amandelbroodjes. I felt transported back to her house with every bite. And thank you for the tip about buying Trader Joe’s puff pastry! I usually buy Dufour, but I was thrilled to find that the Trader Joe’s puff pastry worked just as well, especially at such a great price. I’m so happy to have this recipe in my collection now, and I’ll definitely be making these again and again.
Thank you for helping me reconnect with a part of my heritage!”
Hi Marianne! Thank you so much for sharing your experience—it’s wonderful to hear that the amandelbroodjes brought back memories of your grandmother’s kitchen. I’m so glad the recipe helped you reconnect with those flavors! And I totally agree about the Trader Joe’s puff pastry; it’s a great alternative to Dufour at a more affordable price. If you ever have any questions or need tips for future batches, I’m always here to help. Happy baking, and enjoy those amandelbroodjes!
Lekker!!! Bedankt Toine voor de recept en video! Thank you for the recipe and video!
Graag gedaan!! You’re welcome!