Gevulde koeken are classic Dutch butter cookies with a tender crumb and rich almond-lemon filling. The egg wash creates a glossy, golden finish that makes them distinctly recognizable.
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1. Soften the butter, add the salt, sugar and citroenrasp* (Zest)\nfollowed by the egg gradually.\n2. Last add the flour and baking powder.\n3. Place the dough in the fridge to cool down for 24 h.\n \n1. Soften the Almond ’spijs’.\n2. Add the rest of the ingredients.\n3. Place in a piping bag.\n1. Mix all together\n1. Blend all together in a food processor.\n
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.
rolling pin · cookie cutter or knife · pastry brush (for egg wash)
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.
Lemon zest brightens both layers — it flavors the butter cookie base and enhances the almond filling's complexity, creating a balanced, aromatic cookie.
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.
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.
Regular butter (unsalted) works 1:1. Plant-based butter will yield a slightly different crumb texture but similar results.
