Gevulde Koeken (Almond Paste Cookie,Dutch)

Jan 8, 2012 by

A gevulde koek is an almond cookie made of dough and butter with a sweet filling. Almond paste is the most common filler. An almond cookie with a diameter of about 10 cm, a half almond on top. The top of the cake is shiny brown, an effect that is achieved through to cover the dough with beaten egg. It is a typical Dutch bakery item. The cookie is eaten with coffee, tea and hot chocolate.

The cheaper versions ( the one you mostly buy in the supermarket) are not always filled with almond paste, many of them filled with beans instead of almond paste.

Rondo (also called Amsterdammertje) and a canoe have the same ingredients as an almond cookie, but baked in a mold. Rondo is a round and an elongated canoe.

Ingredients For the almond paste:
125 grams of blanched almonds
125 grams sugar
1 egg
1/8 tsp lemon peelFor the cookie dough:
300 grams of flour
200 grams cold butter, cut into cubes
150 grams sugar
200 grams almond paste ( the almond paste you just made)
1 egg
12 almond halves to put on top of the cookies

Instructions

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.

*Click on this picture below, save it to your computer and print it as a 6×4 picture*

5.0 from 1 reviews
Gevulde Koeken (Almond Paste Cookie)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Cuisine: Dutch
Serves: 12
Ingredients
For the almond paste:
  • 125 grams of blanched almonds
  • 125 grams sugar
  • 1 egg
  • ⅛ tsp lemon peel
For the cookie dough:
  • 300 grams of flour
  • 200 grams cold butter, cut into cubes
  • 150 grams sugar
  • 200 grams almond paste ( the almond paste you just made)
  • 1 egg
  • 12 almond halves to put on top
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Related Posts

Share This

avatar
Photo and Image Files
 
Audio and Video Files
 
13 Comment threads
13 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
16 Comment authors
bursa taruhan bolaDelmarsouth icelandelder careStella Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
bursa taruhan bola
Guest

Aw, this was a very good post. Taking the time and actual effort to
make a great article… but what can I say… I hesitate a
whole lot and don’t manage to get nearly anything done.

Delmar
Guest

Hey! Quick question that’s totally off topic. Do
you know how to make your site mobile friendly? My blog looks weird when viewing from
my iphone. I’m trying to find a template or plugin that might
be able to correct this issue. If you have any suggestions, please share.

Thanks!

south iceland
Guest

I do not even know how I ended up here, but I assumed this
publish was once good. I do not realize who you’re
but definitely you’re going to a well-known blogger should you aren’t already.
Cheers!

elder care
Guest

Hmm it appears like your site ate my first comment (it was super long) so I guess I’ll
just sum it up what I wrote and say, I’m thoroughly enjoying your blog.
I as well am an aspiring blog writer but I’m still new to the whole thing.
Do you have any points for novice blog writers?
I’d definitely appreciate it.

Berendje (Bertha) Blom
Guest
Berendje (Bertha) Blom

I am born in a small town in Gron. came to Canada as a small child.I have looked for a while for a recipe for gevelde koeken. I’ll be making them in a short while.
I’m sure that your English is better than my Dutch.

Ann
Guest
Ann

My cookies expanded a lot in the oven and now look deformed. I have no idea what I did wrong. Any suggestions? They don’t look like the picture anymore? Did I roll them out too thin?

Dan
Guest
Dan

These turned out really well !!!! I did a few modification though. I used brown sugar instead of white for the dough, added a 1/4 tsp of cinnamon and a dash of salt.

I had trouble getting the dough to bind, so I used 2 tbsp of buttermilk and it really helped bind things.

Overall really good !!

Johan Marinus
Guest
Johan Marinus

Net geproeft heerlijk de gevulde koeken en de Appel Taart ook die ik gisteren heb gemaakt met appels uit de (Eigen tuin).
Bedankt Arrisje.
Johan uit New Zealand

Just have tried my baked almond paste cookies just wonderful and a appel cake was also very nice with appels from out my own garden.
Johan New Zealand

Johan Marinus
Guest
Johan Marinus

Ben ze net in de oven aan het zetten ben benieuwd, maar het zal wel lukken laat het je weten.
Johan

Rosemary
Guest
Rosemary

I would love to have YOUR conversion chart for the recipe above. Was in Holland and bought these cakes and LOVED them. Would love to try my hand at making them in U.S. but cannot seem to find a COMPLETE conversion on ALL ingredients. Thanks for sharing the recipe

Theresia
Guest
Theresia

dank je wel voor recept!!
hartelijk groeten vanuit zonnig Melbourne,Australia!

Christine
Guest
Christine

I have been on the hunt for a kano recipe (my parents are Dutch)…or a pan that I could shape them….I could make round ones in a muffin tin…Bedankt voor de recepten, especially the frikandel…

: ) Christine

nanda
Guest
nanda

Hi…Ik heb dit recept afgelopen kerst gemaakt en uitgedeeld aan kennissen..Ze waren goed gelukt en erg lekker. Mijn kennissen vonden het ook lekker. OOk de frikandellen waren goed gelukt…Bedankt voor de recepten…
Groetjes vanuit Costa Rica