Bitterkoekjes Recipe {Dutch Almond Macaroons}- Barbara Bakes™

Name: Bitterkoekjes Recipe {Dutch Almond Macaroons}
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 2.3 lb. almond paste; 7 egg whites; 2 cups powdered sugar; 2 cups granulated sugar

Facebook Pinterest

Jump to Recipe

Bitterkoekjes are almond macaroons with a crisp exterior and a soft center. This macaroons recipe is made with almond paste and without coconut. A Dutch treat that my husband’s family devours on Christmas Day!

A plate of round, golden bitterkoekjes sits on a red plaid cloth, with a ceramic snowman decoration blurred in the background.

WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Quick Recipe Overview

A plate of golden, round bitterkoekjes cookies sits on a dark dish atop a red and black plaid cloth. A holiday-themed mug decorated like a snowman is in the background.

WHAT: These Dutch cookies deliver the perfect contrast – crispy golden edges surrounding a soft, almond-rich chewy center.

WHY: With only four ingredients and one bowl, you’ll have bakery-quality cookies cooling on your counter in under 30 minutes!

HOW: Mix almond paste with egg whites and sugars, scoop onto parchment, then bake until the bottoms turn golden and the tops crack beautifully.

Jump to Recipe

Jump to:

Quick Recipe Overview
Why I Love Making Bitterkoekjes
Ingredient Notes
Bitterkoekjes Recipe {Dutch Almond Macaroons}
How To Make Almond Macaroons
FAQs for Bitterkoekjes
My Best Tips for Making Bitterkoekjes
What to Serve With Bitterkoekjes
Storage & Reheating Tips
More Delicious Cookie Recipes to Consider

Why I Love Making Bitterkoekjes

Made entirely with almond paste and no flour, these macaroons are perfect for gluten-sensitive guests without compromising taste.

The quick freezer trick releases each cookie from the parchment paper effortlessly, giving you those bakery-perfect bottoms without any tearing or sticking.

There’s no complicated piping or shaping required! Just scoop, flatten with a damp finger, and let the oven create those signature cracks.

🩷 Melissa

I add the powdered sugar slowly, one cup at a time, to achieve the ideal consistency and prevent the mixture from becoming too stiff or difficult to work with.

I keep a small bowl of water nearby and lightly dampen my finger before flattening each cookie top – this prevents sticking and creates that signature smooth surface.

Ingredient Notes

Almond paste: Look for pure almond paste (not marzipan) in the baking aisle – it has less sugar and more almond flavor, which is essential for authentic bitterkoekjes.

Egg whites: Use large eggs at room temperature for the best texture. Save the yolks for custard or lemon curd, or use pasteurized egg whites from a carton if that’s more convenient.

Powdered sugar: Also called confectioners’ sugar or icing sugar, this dissolves smoothly into the mixture. Make sure it’s fresh and lump-free for the easiest mixing.

Granulated sugar: Regular white sugar adds structure and that signature crispy exterior. Don’t substitute with superfine sugar, as the texture won’t be quite right for traditional bitterkoekjes.

See the recipe card below for full information on ingredients and quantities.

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Print Recipe Pin Recipe Rate this Recipe

4.35 from 70 votes

Bitterkoekjes Recipe {Dutch Almond Macaroons}

Prep Time10

Cook Time11

Total Time21

Calories: 7361kcal

Author: Melissa Griffiths

Ingredients

2.3 lb. almond paste
7 egg whites
2 cups powdered sugar
2 cups granulated sugar

Instructions

Combined room temperature almond paste with egg whites in mixing bowl until mixed well. Add granulated sugar, mix well. Slowly add powdered sugar one cup at a time.
Drop the macaroons on to parchment paper using a #40 ice cream scoop and slightly flatten the tops of the cookies with a damp finger.
Bake at 340º for 11 minutes until lightly browned on the bottom and the tops have set and stopped bubbling. Cool on baking tray for five minutes. Slide parchment off of tray on to cooling rack, and then put cookies on the cooling rack in the freezer for five minutes before removing the cookies from the parchment.

Notes

Scoop Size Matters: A #40 ice cream scoop yields perfectly uniform cookies that are approximately 1.6 ounces each, ensuring even baking and professional-looking results.

Underbaked Appearance: The cookies will appear slightly underdone when you remove them from the oven – this is correct. They’ll continue to set as they cool and develop that ideal chewy texture.

Cooling Process: Don’t skip the cooling steps: five minutes on the tray, then five minutes in the freezer on the parchment. This process is key to removing the cookies without breakage.

Temperature Tip: The egg whites should be at room temperature to blend more easily with the almond paste. Cold egg whites won’t incorporate as smoothly into the mixture.

Cracked Tops: These cookies naturally develop characteristic cracks on top during baking – this is a sign of authentic bitterkoekjes and adds to their rustic, homemade charm.

Nutrition

How To Make Almond Macaroons

Step 1: Combine room temperature almond paste with egg whites in a mixing bowl until well blended. Add the granulated sugar and mix thoroughly. Slowly incorporate the powdered sugar one cup at a time until the mixture reaches the ideal consistency.

Step 2: Using a #40 ice cream scoop, drop portions of the dough onto parchment-lined baking sheets. Lightly dampen your finger with water and gently flatten the top of each cookie to create a smooth surface.

Step 3: Bake at 340°F for 11 minutes until the bottoms are lightly golden brown and the tops have set and stopped bubbling. The cookies should look slightly underdone on top – this is perfect.

Step 4: Let the cookies cool on the baking tray for five minutes. Slide the parchment paper onto a cooling rack, then transfer the rack with the cookies (still on parchment) to the freezer for five minutes. This freezer step makes removing the cookies from the parchment easy and prevents breakage.

FAQs for Bitterkoekjes

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before scooping and baking. Just let it sit at room temperature for 10-15 minutes before scooping for easier handling.

Why are my macaroons spreading too much during baking?

Overmixing the dough or using almond paste that’s too warm can cause excessive spreading. Make sure to mix just until combined and that your almond paste is at room temperature, not warm.

Why do I need to use parchment paper?

Parchment paper is essential because these cookies have a high sugar content and will stick stubbornly to bare baking sheets. The parchment also makes the freezer removal trick work perfectly.

My Best Tips for Making Bitterkoekjes

☞Room Temperature Ingredients: Let the almond paste and egg whites sit at room temperature for 30 minutes before mixing. This ensures smooth blending and prevents lumps in the dough.

☞Use the Freezer Trick: After baking and cooling for five minutes, place the cookies (still on parchment) in the freezer for five minutes. This makes them release cleanly without tearing.

☞Add Sugar Slowly: Incorporate the powered sugar gradually, one cup at a time. Adding it all at once makes the dough too stiff and difficult to scoop

What to Serve With Bitterkoekjes

Bitterkoekjes pair beautifully with hot beverages like coffee, tea, or hot chocolate. Their sweet almond flavor and chewy texture make them the perfect accompaniment to your morning cappuccino or afternoon tea break. They’re also delicious dunked into a glass of cold milk for a simple, satisfying treat.

These Dutch cookies shine on holiday cookie platters alongside other festive favorites, or serve them as an elegant finish to dinner parties with espresso or dessert wine.

Storage & Reheating Tips

Store cooled bitterkoekjes in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months in a freezer-safe container with parchment paper between layers.

The cookies actually improve in flavor after a day or two as the almond taste intensifies. Thaw frozen cookies at room temperature for 15-20 minutes before serving—no reheating necessary for the best texture.