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Kletskoppen – Crunchy Dutch Almond Cookies

Kletskoppen – Crunchy Dutch Almond Cookies

Kletskoppen Recipe

This simple recipe for ‘Kletskoppen’ gives you some delicious crunchy Dutch almond lace cookies that are so easy to make and can be ready in 20 minutes. The recipe really could not be simpler and they are so good I bet you eat them in one sitting! We tend to.

My 12-year old daughter decided to make these one day as she was missing them from our time in the Netherlands.

What are ‘Kletskoppen’?

Kletskop is the name given to these Dutch biscuits. ‘Kletskop’ in Dutch means someone who is a ‘gossip’ or ‘chatterbox’. ‘Kletsen’ is to talk or chat and kop means ‘head’. 

In Flemish (Belgian Dutch) it apparently means a bald person (though I must say this is news to me).

kletskop dough

So why these biscuits have this name is a bit of a puzzle to me. Perhaps it is derived from people chatting away while eating these with their morning cup of tea (or coffee, if you are in the Netherlands)?

I used to buy these biscuits regularly in Albert Hein when I lived in the Netherlands. In fact, I would quite easily get through an entire pack in one go as they are so moreish and almost impossible to stop eating once you start.

This kletskoppen recipe uses flaked almonds, but you could also use crushed peanuts if you prefer. The Albert Hein kletskoppen also uses peanuts instead.

kletskop balls
Small balls of dough

We also tried making a batch with cashew nuts and they are also good!

So use whatever you have handy in the same proportions and I am sure it will turn out fine.

Dutch kletskoppen
After Baking

Tricks and tips

The important thing when making these biscuits is to make sure you do not place the balls of dough too close together on the baking tray.

It is deceptive but when they start to heat the ball will turn into a flat pancake and keep getting bigger.

Kletskop after baking

So do not make the balls too big. I made them about 3/4″ in diameter and they just reached the adjacent balls on the tray.


But if this happens do not fret as they are easy to break apart from each other when they have hardened. In fact, they become very brittle and crunchy cookies when they cool down.

You should also make sure that the nuts have been well crushed so they are not too large.

brugse kletskop
Dutch Almond Lace Cookies

You may find the biscuits are quite greasy from the butter when you remove them from the baking paper. I found that placing some kitchen paper in the biscuit tin to absorb some of the butter helped to improve this. 

I think you will find these biscuits delicious. We certainly do and are very glad we can make them at home now as we cannot buy them here in the shops.  If you like this recipe you may also like my Dutch Christmas Cookies (Kerstkransjes). 

Serve them with tea of coffee. Alternatively, as they are super crunchy, break them into small pieces and use as a crunchy dessert topping on ice cream or fruit salad.

dutch almond lace cookies

If you do try this recipe then please let me know how you get on in the comments section below.

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Yield: 15
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This kletskoppen recipe gives you some delicious crunchy Dutch almond lace cookies that taste just like the ones from Albert Hein!


  • 150g Caster Sugar
  • 60g Flaked Almonds / crushed
  • 75g Plain Flour
  • 2 Pinches of salt
  • 2 tbsp water
  • 50g salted butter (softened)
  • 1 tsp ground cinnamon


  1. Pre-heat the oven to 180C.
  2. Soften the butter by putting it in the microwave for a few seconds.
  3. Then mix all the ingredients together. I used my mixer to do this but you can also do it by hand with a whisk. That may take a bit longer though.
  4. Roll the dough into a large ball.
  5. Then divide the dough into small balls about 1/2"-3/4" in diameter. Place these on some baking paper on a baking tray, leaving enough distance between them to allow them to expand (they will collapse and end up flat).
  6. Place in the oven for about 15 minutes. If your oven has a different temperature front and back (as mine does) you may wish to turn the baking tray around halfway through baking so they are evenly cooked.
  7. When the cookies have browned around the edges and have gone light brown in the middle they are ready to take out of the oven.
  8. Let them cook naturally, before removing from the baking tray.


Place the biscuits on some kitchen paper in a biscuit tin to absorb any excess butter.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 59mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 1g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

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