Gevulde Koeken (Almond Paste Cookie)
Recipe type: Cookie
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 12
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
  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.
Recipe by KinFolkRecipes at