Name: Gevulde koeken
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Yield: 14 servings
Ingredients: 350 grams all purpose flour; 200 grams white sugar ((or white basterdsuiker)); Pinch of salt; zest of 1 lemon; 250 grams unsalted butter; 250 grams almond paste; 1 egg (M (half for the almond paste filling, the rest for an egg wash)); sliced or whole almonds

1

In a large mixing bowl, mix the dry ingredients: flour, sugar, salt and lemon zest.

2

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.

3

Meanwhile, prepare the almond filling. Beat the egg and add half of the beaten egg to the almond paste, mix until incorporated.

4

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!).

5

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.

6

Brush the cookies with the remaining egg, press a few almonds in the top of each cookie and brush with egg again.

7

Bake the gevulde koeken at 200°C/390°F (convention) for 12-14 minutes until done and golden brown.

8

Allow the gevulde koeken to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.