Gevulde Koeken are traditional Dutch butter cookies with a tender crumb and sweet almond paste filling, flavored with cinnamon and lemon zest. These two-piece sandwich cookies are a classic treat from Dutch grandmother recipes, best enjoyed fresh with tea or coffee.
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In a large mixing bowl, combine the flour, sugar, cold butter, baking powder, cinnamon, and half of the beaten egg.
Knead the ingredients with your hands until a cohesive dough forms. Let the dough rest while you prepare the filling.
In a separate bowl, combine the almond paste, water, juice of half a lemon, and the zest of half a lemon.
Mix the filling ingredients with your hands until smooth and well combined.
Preheat your oven to 350°F (175°C). Lightly flour a work surface.
Roll out the cookie dough very thinly. Using a round cutter, cut out 24 circles.
Line a baking sheet with parchment paper and lightly grease it with cooking spray. Place 12 of the dough circles on the sheet.
Pipe or spoon a dollop of the almond filling into the center of each dough circle.
Place the remaining 12 dough circles on top of the filling and pinch the edges firmly to seal each cookie.
Brush the tops of the cookies with the remaining half of the beaten egg.
Press one blanched almond into the center of each cookie, then brush with the egg wash one more time.
Bake for 20-25 minutes, or until the cookies are golden brown.
Remove from the oven, let cool slightly, and enjoy.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months; thaw at room temperature before serving.
Yes. Wrap the dough tightly and refrigerate for up to 2 days before rolling and filling. This actually helps the dough hold its shape better during baking.
Marzipan works as a direct substitute (use the same weight). For nut-free versions, sweetened chestnut paste or fig paste are traditional alternatives, though the flavor will differ.
Bake until the edges are light golden and the bottoms are pale golden brown, typically 12–15 minutes. The centers should still feel slightly soft to the touch—they firm up as they cool.
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months in a freezer-safe container; thaw at room temperature before serving.
Yes, doubling works well. Keep the same ingredient proportions and bake in batches if needed. The dough may need an extra minute or two of chilling if the kitchen is warm.
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