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 6Γ—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.

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23 Comments

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  3. 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.

  4. 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?

    • I’m sorry it didn’t work out for you. Even if they didn’t look like the picture. I hope they tasted good. Why yours got deformed I have no idea. Maybe it is what you suggested, rolled out to thin.

  5. 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 !!

    • Glad they turned out okay. Sounds like me who always tries to tweak a recipe lol. Just wondering why did you use brown sugar and cinnamon?

      • Tamara

        Bcz the real Dutch almond paste filled cookie is spiced with cinnamon and various spices. Additionally they are dark brown in color so I agree with tweaking this recipe.

        • Stella

          Tamara I don’t know which Dutch bakery you were or are getting the gevulde koeken from. The ones I know never used cinnamon or any other spice you mention. This is a great recipe.

  6. 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

    • arrisje

      Leuk! Dat je mijn receptjes probeert en dat ze gelukt zijn πŸ™‚

      Great you are trying my recipes and that you like them. πŸ™‚

  7. Johan Marinus

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

  8. 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

  9. Theresia

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

  10. 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

  11. 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

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