Gevulde Koeken are traditional Dutch butter cookies filled with homemade almond paste, featuring a crispy shortcrust exterior and soft, fragrant almond center topped with a single almond half.
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Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.
To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.
Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.
Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.
Store in an airtight container at room temperature up to 5 days; freeze baked cookies up to 3 months.
Yes. Use 200g store-bought almond paste in the filling instead of making it from blanched almonds, sugar, egg, and lemon peel. Adjust sweetness to taste.
Store in an airtight container with parchment between layers. They firm up as they cool. Avoid humidity by keeping them in a cool, dry place.
Yes. Wrap dough tightly and refrigerate up to 2 days, or freeze up to 1 month. Thaw slightly before rolling and cutting.
Bake until the edges are light golden and the tops are set but still pale. Overbaking makes them hard; they'll firm further as they cool.
Blanched almonds are preferred for a pale, refined filling. Raw almonds with skins will make the paste darker and slightly more bitter.
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