Kletskop
 | |
| Type | cookie |
|---|---|
| Place of origin | Netherlands |
| Main ingredients | sugar, almond, butter |
| Variations | kaaskletskop (with cheese) |
| |
A kletskop (plural: kletskoppen) is a traditional Dutch and Belgian lace cookie, characterized by its ultra-thin, crisp texture and caramelized flavor, typically made from butter, sugar, flour, cinnamon, and nuts (usually almonds or peanuts).
History
[edit | edit source]The modern name kletskop evolved from the earlier official name kanteling, later nicknamed schorftenhoofd (“scurf head”), a reference to the cookie's bumpy, caramel-crusted appearance that resembled the rough texture of diseased skin of a scalp affliction common among children known as favus. This was later softened to kletskop, literally "bald head" in Dutch, as the disease caused baldness.[1][2]
In 16th century Dutch city of Leiden, the cookie was used as a part of the Leiden bakers’ guild master baker’s trial. The earliest known literary mention of the cookie is in a 1602 poem by Flemish writer Zacharias Heyns referencing the Leiden delicacy as schorftenhoofden (“scurf heads”). In the 19th-century Belgian towns like Bruges and Veurne also claim origin of the kletskop, but Dutch records predate these.[3]
Serving
[edit | edit source]Kletskop is typically served with coffee or tea, and are also used as a decorative crisp element in desserts (e.g., ice cream, pudding).[4]
See also
[edit | edit source]- Tuile (France)
- Florentines (France/Italy)
References
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