Gevulde koeken recipe
An authentic Dutch cookie recipe: gevulde koeken! With this recipe you can make the most delicious almond paste filled cookies all by yourself.
Servings: 14 servings
Ingredients
Cookie Dough
- 350 grams all purpose flour
- 200 grams white sugar (or white basterdsuiker)
- Pinch of salt
- zest of 1 lemon
- 250 grams unsalted butter
Filling and Decoration
- 250 grams almond paste
- 1 egg M (half for the almond paste filling, the rest for an egg wash)
- sliced or whole almonds
Instructions
- In a large mixing bowl, mix the dry ingredients: flour, sugar, salt and lemon zest.
- Add the butter and knead to a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes to an hour.
- Meanwhile, prepare the almond filling. Beat the egg and add half of the beaten egg to the almond paste, mix until incorporated.
- Roll out the dough with a rolling pin on a floured surface to about 5 mm (0,2 inch) thick. Using a 8-9 cm (3-3,5 inch) diameter cutter, cut out 28 rounds (you need 28 dough circles to make 14 cookies!).
- Place half of the rounds on a baking sheet lined with parchment paper. Spread the almond paste filling over these rounds, leaving the edges of the dough free of the paste (use a spoon or pipe with a pastry bag). Place the remaining pieces of dough over the filling, slightly press the edges of the cookie.
- Brush the cookies with the remaining egg, press a few almonds in the top of each cookie and brush with egg again.
- Bake the gevulde koeken at 200°C/390°F (convention) for 12-14 minutes until done and golden brown.
- Allow the gevulde koeken to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
How to store
Store the gevulde koeken in an airtight container for about a week. You can also freeze the almond cookies for up to three months.