Cake dough

Course Pastry
Cuisine Dutch
Servings 12 cakes of 6 cm


  • 120 g Bloem
  • 50 g Poedersuiker
  • 20 g Amandelmeel
  • 1 Pieces Eieren Beaten
  • 75 g Boter Cold
  • 1 pinch zeezout


  • Put the dry ingredients in a bowl and mix by hand.
  • Cut the butter into small cubes and put it in the bowl. Then rub the butter with all the ingredients until you have a crumbly dough.
  • Add part of the beaten egg and knead to a dough ball. The ball must feel smooth. If it's too dry, add some egg when it's too wet, you'll add some flour.
  • Make a ball, wrap in foil and put away to cool. At least an hour.
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