Gevulde Koeken (Almond Paste Cookie,Dutch)
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
1/8 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)
12 almond halves to put on top of the cookies
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*