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6 Comments If you’ve ever visited the Netherlands, you’ve maybe across bitterkoekjes. These soft almond cookies are somewhere between amaretti biscuits and coconut-free macaroons, with a delicious almond flavor that makes them perfect for desserts. This creamy Dutch macaroon pudding is one of my favorite ways to use them.
The pudding is silky smooth, rich and packed with almond flavor. It’s surprisingly easy to make and only needs a handful of ingredients. After a few hours in the fridge you’ll have a classic Dutch dessert that’s perfect for dinner parties or simply as a weekend treat.
Table of contents
Tip from Simone
The secret to getting the pudding out of the mould easily? Rinse the moulds with cold water before filling them, or lightly grease them with butter. Just before serving, dip the mould briefly in hot water and the pudding should slide right out.
Recipe ingredients
For making this delicious recipe you will need ideally bitterkoekjes. Obviously hard to find outside of the Netherlands but you can make them yourself or use something like amaretti cookies as a replacement.
- bitterkoekjes (Dutch macaroons) – The star of the recipe. If you can’t find them, amaretti cookies are the closest substitute, although the flavor will be slightly different.
- whole milk – Creates a creamy pudding.
- heavy cream – Makes the pudding extra rich.
- cornflour (cornstarch) – thickens the pudding.
- sugar and vanilla sugar – for sweetness. You can also use regular sugar and a vanilla bean or vanilla extract.
- almond extract or almond liqueur – Enhances the almond flavor beautifully.
Check the recipe card below for the exact quantities.
How to make Dutch Macaroon Pudding
- Break the bitterkoekjes into pieces.
- Heat the milk and cream in a saucepan together with the cookies until the cookies have almost completely dissolved.
- Mix the cornflour with the remaining milk, sugar and vanilla until smooth.
- Stir the cornflour mixture into the hot milk while whisking continuously. Cook for a few minutes until the pudding thickens.
- Stir in the almond extract or almond liqueur.
- Pour the pudding into prepared moulds, cover and refrigerate for at least 4 hours, preferably overnight.
- Briefly dip the moulds in hot water before turning the puddings onto serving plates.
Serve with freshly whipped cream, strawberry sauce or fresh berries.
Variations
This classic dessert is delicious as it is, but there are plenty of ways to make it your own.
- Add toasted sliced almonds for extra crunch.
- Serve with raspberry sauce instead of strawberry sauce.
- Add a splash of Amaretto for a more intense almond flavor.
- Garnish with fresh raspberries or strawberries.
- Make one large pudding instead of individual portions.
Storing Macaroon Pudding
Store the pudding covered in the refrigerator for up to 3 days.
Freezing isn’t recommended, as the texture becomes grainy after thawing.
FAQ Dutch Macaroon Pudding
Bitterkoekjes are traditional Dutch almond cookies. They’re soft, chewy and have a much stronger almond flavor than regular macaroons like these coconut macaroons.
Yes. Amaretti are the closest substitute if you can’t find Dutch bitterkoekjes. The pudding will be slightly less soft but still delicious.
Absolutely! In fact, it’s even better when made a day ahead, making it perfect for entertaining. Also keep in mind that it has to set, so you cannot make it and eat it straight away.
Yes. Simply use almond extract instead of almond liqueur.
More Dutch Sweet Recipes
If you love Dutch cooking you might want to check out the recipes below as well:
Dutch Macaroon Pudding (Bitterkoekjes Pudding)
Ingredients
- 250 gr macaroons
- 65 gr cornflour
- 2 sachets of vanilla sugar or 1 vanilla pod and 2 tbsp of sugar
- 3 tbsp sugar
- 500 ml full fat milk
- 500 ml double cream
- 3 tbsp almond essence or liquor
- various pudding shapes
- foil
Equipment
- Pudding moulds
Titel
- Break 200 gr of the cookies in smaller pieces and put the cream plus 400 ml of the milk in a large saucepan on the stove. Heat slowly.
- Meanwhile make a mix of the cornflour, the vanilla sugar, the sugar and 100ml of the milk. Stir this well until smooth and no lumps are left.
- Bring the cream/milk mixture to the boil and leave to simmer softly till all cookies are dissolved. This should be about 5 minutes. Make sure it doesn't burn.
- Turn the heat low and pour in the cornflour mix while stirring. Keep stirring while you let it slowly bubble for about 3 minutes. It will thicken almost instantly so stay with it.
- Turn of the heat and add the almond essence or liquor.
- Rinse the pudding tins or butter well. Pour in the pudding, cover with plastic wrap and put in the fridge for at least 4 hours.
- To turn the pudding it’s best – if you used metal tins like I did – to quickly dip them into hot water for a few seconds, then turn on a plate and pick up plate and pudding and shake once. They should come loose instantly.
- Serve with cream or strawberry sauce
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
How pretty! This is my idea of a perfect Sunday dessert after a nice meal.
O yes absolutely or just anytime of the day really.. 😉
These look great! Anything with double cream is my friend. The closest US saying I can think of off the top of my head for “a child can do the laundry” is “child’s play” or maybe better yet “so easy, even a child can do it.” Anyway, nice recipe — thanks.
Child’s play! Yes that was the one I was looking for… Lol… You know those sayings where you just cannot think of the correct translation other than the slightly odd literal one.. 😉 Thanks for clearing that up!
I haven’t eaten anything quite like this before but I’m dying to taste it. My sweet tooth is on overload. 🙂
And rightfully so, as it is simple and delicious. The best kind of desserts in my book!