These are one of my favorite cookies… thin, crispy, caramel, cinnamon, almonds… sheer perfection! the name “kletskoppen” translates to “chatterboxes,” because it’s impossible to eat these cookies quietly! This Dutch version of an almond lace cookie is easy and quick to make! I remember eating them at my grandmother’s together with a nice cup of hot cocoa!
Kletskoppen: Dutch Almond Lace Cookies / Florentines
These Dutch Almond Lace cookies, called "Kletskoppen," are absolutely delicious. The first thing you'll taste will be the caramel, followed by cinnamon and almond! The name "Kletskoppen" translates to "chatterbox," because you cannot eat these cookies quietly. Honestly, you can't just eat one!
Mix the softened butter, sugar, and water until it's all creamed together.
Add the cinnamon, salt, and chopped almonds to the creamed butter. Mix until thoroughly combined.
Mix the flour through the mixture. Don't overwork it, but you do have to make sure it's fully incorporated.
Shape the cookies
Preheat your oven to 190ºC (375F) on non-convection mode.
Shape the dough into small 1-2cm (0.5-0.75") balls. Put them on a cookie sheet lined with parchment paper or a silicone baking mat. Make sure that you are spacing them out enough because they will get flatten out a lot. If you shape the dough into balls of approximately 1cm, leave at least 5cm (2") in between them on the cookie sheet. For 2cm balls, you'll have to add even more space (8cm / 3")
I filled three baking sheets with this batch.
Baking the cookies
Put the baking sheet in your preheated oven, and bake for 8 minutes. Pay close attention, the cookies go quickly from nicely caramelized to burnt.
Let the cookies cool down for a few minutes on the cookie sheet, then move them to a rack with an offset spatula.
