Gevulde koeken are classic Dutch butter cookies with a sweet almond paste filling and a shiny glazed top, best made with homemade almond paste for superior flavor.
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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 almonds, 125 sugar, 1 egg to the foodprocessor 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 countertop.
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 cooled gevulde koeken in an airtight container for up to 5 days; they taste best at room temperature, though they can be gently warmed before serving.
Yes, store-bought almond paste works, but homemade almond paste tastes noticeably better and is worth making ahead of time.
Authentic gevulde koeken use real almond paste filling; cheaper supermarket versions often substitute beans or other fillings instead.
The beaten egg creates the characteristic shiny brown top that gives gevulde koeken their distinctive glossy appearance.
Blanch almonds by briefly boiling them, then cooling and rubbing off the skins. Some recipes use pre-blanched almonds for convenience.
These cookies are traditionally eaten with coffee, tea, or hot chocolate, which complement their rich almond flavor.
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