My command of the Dutch language is limited to three words. The three shapes (ronde, ovaal and vierkant) of the biscuit/cookie that “everybody in Holland knows.” That is round, oval and square. (Please correct me if I have them wrong.) I made these shapes, which may not be the conventional shapes, but they are all I have when it comes to cookie molds. I presume you need the molds to maintain the shape of these cookies as they bake.
Seeing a picture of a rondo’s with crispy layers of dough and rich almond paste convinced that I want to make the cookie, although I’ve never tasted one before. I like that the writer of this recipe gives us different options for the filling. An almond paste that can be made in advance and frangipane that can be made on the same day. I made the frangipane in three shapes of this cookie.
I took one bite of a finished rondo’s for the purpose of taking a picture of its interior crumb structure. But I couldn’t stop myself with just one bite. These cookies are addictive. They have an amazing crisp and crunchy texture. I thought I like the taste and texture of an almond tart. Now I’m not so sure! If I am only allowed to have one bite, that one bite would have to be this cookie. A single bite that is packed with the most delightful taste and mouth feel.
Making these cookies requires multiple steps. Preparing the cookie dough, resting it and rolling it out. Making the almond paste or frangipane as fillings. Cutting out the top and bottom parts of the cookie and, finally, assembling everything together. None of these steps are tricky, although you are reminded not to overwork the dough to achieve that flakiness that this cookie is known for. Cubes of cold butter are cut into the dry ingredients which reminds me of that of making biscuits.
The only change I’ve made to the recipe was substituting regular pastry flour with whole-wheat pastry flour (highlighted in red in the cheat sheet below). I have a strong preference for a wholesome and healthful approach in my baking. Try to think about it, the way butter is cut into the flour mixture in this recipe is well suited to whole-grain flours, which tend to give denser results. Following that, I got the tender crumb as intended. That makes me a happy baker. Next time around, I’d go further and reduce the amount of sugar as well.
|Used 100% whole-wheat flour|
|A thin band of frangipane in the middle of the cookie|
I haven’t been posting at ABC for a while, but this is an interesting and compelling recipe that I decided to join in for the fun.
Happy New Year!