These are old-fashioned Dutch cookies that I found in a cookbook that belonged to my great-grandmother. In Dutch, they are called Kletskopjes, which means chatterboxes. I think they are called chatterbox cookies, because you eat them at teatime, when you’re chatting with your friends. However, it could also be because they stop you from talking, since they are so yummy.

I changed my grandmother’s recipe a little. I used less sugar and added some more spices. They are super thin and crunchy. When they’re fresh out of the oven, you can easily bend the cookies, which makes them look even fancier! (See picture below.) Delicious with ice-cream!

Makes 16-20 cookies
Action time: 25 minutes

6 oz/ 175 g light brown sugar
2.6 oz/ 75 g almonds, roughly chopped
3.5 oz/ 100 g all-purpose flour
5 tbsp/ 75 g butter, melted
1 tsp pumpkin spice (koekkruiden in Dutch) or cinnamon
2 tbsp cold water
a pinch of salt

Extra: baking sheet covered with parchment paper

1. Preheat the oven to 360F/ 180C. In a bowl, mix all the ingredients until you have a fairly sticky dough. Roll the dough into little balls, about the size of a walnut (1 1/8 inch/ 3 cm in diameter).

2. Put about 8 balls on the baking sheet. Make sure they are not too close together, since they melt and spread a lot. Flatten the balls carefully with your hand or the back of a spoon. Bake the cookies for 6-8 minutes in the oven, or until they are very thin and the edges are golden brown. Remove from the oven and let cool a little. When still warm, you can bend them on a rolling pin if you want (see picture).

3. Repeat step 2 until you have baked all your cookies.

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