Dutch almond moppen biscuits


These scrumptious biscuits with almonds or walnuts are not only popular in Holland…


For the dough:
250 g Mix C - Mix Pâtisserie
75 g butter at room temperature
125 g sugar
1 egg
1 egg yolk
1 tbsp vanilla sugar
1 knife tip ground cloves
1 tsp cinnamon
50 g ground almonds
2 tsp baking powder
For the decoration:
almonds, shelled


  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Beat the butter with sugar and vanilla sugar until creamy.
  • Add an egg and an egg yolk and continue stirring until a pale, creamy consistency forms.
  • Mix the spices, sieved flour, baking powder and almonds, then add this to the egg mixture and combine.
  • With lightly floured hands, shape the dough into walnut-sized balls.
  • Place an almond on the top of each ball. Bakin the oven for 15 – 18 mins, until the biscuits have coloured slightly.
  • Cool on a cooling rack.
  • The biscuits can be stored in a metal tin for 2 – 3 weeks.
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