Hindeloopen farmhouse baking from at least the 1700s. Industrialized by Friese Vlag bakery in the 1920s — the brand's bag of 1-kg dúmkes is a national supermarket staple.
Crumbly almond-spice cookie that crackles on first bite then dissolves into sweet butter and toasted nut. The thumbprint dip catches scattered sugar.
Toasted almonds deepen the flavor base; brown sugar's molasses adds caramel notes the white sugar shortbread lacks. Hand-pressing maintains the rustic look brand-recognized for a century.
Variations
Dúmkes met chocolade — dipped half in dark chocolate. Dúmkes klein — bite-sized for parties.
On the Palate
Where Fryske Dúmkes sits in the Dutch flavor cloud
Ingredients
Serves 24
How it's made
6 steps · 35 min active · 55 min waiting
- 18 min
Toast 100 g whole almonds 8 min at 180 °C; chop coarsely.
- 25 min
Cream 250 g butter + 200 g brown sugar; beat in 1 egg.
- 35 min
Fold in 400 g flour + 1 tsp cinnamon + 1 tsp ground anise + 1/2 tsp salt + chopped almonds.
- 412 min
Shape into 20 g balls; place on lined baking sheet; press flat with thumb.
- 515 min
Bake 175 °C 15 min until golden at edges.
- 610 min
Cool on rack 10 min.
