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 egg
1/8 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 of the cookies
| Instructions |
Boil water and add the almonds. Wait till the almonds float to the top, take them out the water with a skimmer. After they cool down peel the skin of the almonds, and dry the almonds.
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 cubed 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 small lumps, knead the dough on your counter top. 
Preheat the oven to 350F. Roll the dough 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.
*Right Click on this picture below, save it to your computer and print it as a 6×4 picture*
- 125 grams of blanched almonds
- 125 grams sugar
- 1 egg
- ⅛ tsp lemon peel
- 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
- 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.
The recipe specifies blanched almonds, but then first step of the recipe seems to be blanching and peeling. Can I buy skinned blanched almonds from the supermarket (common in Australia) and skip the first step, or if you buy blanched almonds do you need to boil them again?
Thank you for your time.
I’ve never seen already blanched for sale. If you can find them then yes you can skip that step.
Thanks you for the recipe and direction
Your welcome, hope they come out the way you remember de gevulde koeken 🙂
I am gifting my mother in law Dutch sweets as a Christmas present this year. I made a test batch and these were gone in a flash. I followed the recipe to a T and found that the scalloped edge cutter wasn’t necessary, as the scallops baked out in the oven, however the results were absolutely delicious. This is my new favorite cookie by far.
Glad you liked them. And thank you for your kind words. Merry Christmas. Please post a pic of your creation.
The photos look exactly like the wonderful cookies I ate in Holland. Every time I travel there, I buy a package of six at the bakery and eat them all myself. My husband is Dutch, so I have to hide them from him.
Beth
Now no need to hide them. Go and make them 😉
My husband and I first tried the cookies at the Amsterdam Airport in August 2018 and feel in Love with them. We LOVE the taste and crunchiness, we had officially found our favorite cookie. I was determine to find the recipe and thanks to you I have made several batches following every step you provided. They are so delicious and so easy to make. I made several cookies to give away for Christmas….. Thank You JC
Thanks for your kind words. if you could upload a pic of the gevulde koeken you made.
The part that you forgot to mention is the dough batter needs an egg inside it too, not just on top. It might have been obvious for some people to do that but I made a few bad batches when I tried it until I added an egg into the flour sugar and butter mix
Sorry for the slow reply, but I did not need an egg in the dough. I’m glad it worked for you.
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