Recipe DUTCH GEVULDE KOEKEN

Pro tips

• Chill the cookie dough for at least 30 minutes before rolling to prevent sticking and ensure clean, defined cookie shapes.
• Apply egg wash just before baking for maximum shine and golden color; avoid re-brushing mid-bake as it can create streaks.
• Pack the almond filling firmly so it doesn't shift during baking — gently press it into the dough base with your thumb.
• Toast the almonds lightly before grinding into 'spijs' for deeper, more complex flavor.

Substitutions

• Be Better plant-butter → unsalted regular butter (1:1 ratio; texture will be slightly different)
• All purpose flour → spelt flour (reduces gluten development slightly; may need +5g flour)
• Plant-based milk → oat milk or almond milk in the almond 'spijs' (no impact on texture)
• Almond 'spijs' → store-bought marzipan (soften with 5-10g water to match filling consistency)

Storage & make-ahead

Store cooled gevulde koeken in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months; thaw at room temperature before serving.

Equipment

rolling pin · cookie cutter or knife · pastry brush (for egg wash)

What is almond 'spijs' and can I use store-bought marzipan instead?

Almond 'spijs' is a homemade almond paste made from ground almonds, sugar, and plant-based milk. Store-bought marzipan can substitute but is firmer; add a little water to soften it to match the filling consistency.

Why is citroenrasp (lemon zest) added to both the dough and filling?

Lemon zest brightens both layers — it flavors the butter cookie base and enhances the almond filling's complexity, creating a balanced, aromatic cookie.

Can I make the dough ahead of time?

Yes. Wrap the dough tightly and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw slightly before rolling and shaping.

How do I know when gevulde koeken are done baking?

They're done when the edges are light golden and the egg wash has turned glossy and set. The center should yield slightly to pressure but not be soft.

Is Be Better plant-butter a necessary substitute, or can I use regular butter?

Regular butter (unsalted) works 1:1. Plant-based butter will yield a slightly different crumb texture but similar results.